Shelly's Recipe

HONEYED CHICKEN TERIYAKI

Category: Chicken

2 lbs. chicken breasts, split, skinned and boned
1/2 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
Oil for frying

Glaze:
1/3 c. soy sauce
1/3 c. honey
1 tbsp. dry sherry
1 clove garlic, minced or pressed
1 tsp. grated fresh ginger
2 tbsp. sesame seeds, optional celery, for garnish

Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour.

Pour 1/2 inch oil in a wide frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.

When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.

Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.

Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used. Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes. Serves 4-6