Monday, October 10, 2011

Recipe Timeout: Honeyed Chicken Teryaki

Today's recipe comes from my husband's family and is well worth the effort which, to me, is not minimal (remember, I'm the one that brought you the Cinnamon Snails recipe; Nicky, my guest writer, gave you the Gooey Chocolate Cake recipe...). I like to serve it with rice and sliced pineapple wedges. Yum!

Serves 4. 30 minutes prep; 30 minutes baking



2 lbs boneless, skinless chicken breast
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 tsp pepper
2 eggs, beaten
oil for frying (I use canola oil)


1/3 cup soy sauce
1/3 cup honey
1 Tablespoon dry sherry
1 clove garlic, minced or pressed
1 tsp grated or powdered ginger
2 Tbsp sesame seeds


Preheat oven to 250 degrees.

Pour about 1/2" oil in a wide frying pan and place over medium-high heat. Cut chicken into 1/2-inch squares. Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.

When a pinch of flour sizzles in the pan, add the chicken, one half at a time. Turn as needed and cook until brown, about 6-8 minutes for larger pieces, 4-5 minutes for smaller ones.

Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pan. Drain the chicken briefly, dip it in the honey mixture, then place it on a rack set in a baking pan. Sprinkle with sesame seeds.

Bake at 250 for 20 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature.