Great American Poultry At Its Best
Card # 1 Grp 5
Honeyed Chicken Teriyaki
Four Servings:
2 lbs chicken breast split, skinned and deboned
1/2 cup plain flour
1/2 teaspoons salt
1/8 th teaspoon pepper
2, eggs beaten
Oil for frying
GLAZE:
1/3 cup soy sauce
1/3 cuo honey
1 Tablespoon sugar
1 clove garlic, crushed
1 teaspoon fresh grated ginger
2 Tablespoons sesame seeds,
optional Celery for garnish.
Cut the chicken with 1 inch squares. For
appetizers, cut 1 inch squares.
2. Combine flour, salt, and peppers.
Dip in egg and coat with flour mix.
3. Pour 1/2 inch oil in a wide drying pan; place
over medium heat.
4. When fat is hot, add chicken, half at a time. Cook and turn as needed till chicken browns.
Cook 4 to5 mis for small pieces.
Cook 6 to 8 mins for large pieces.
5. Meanwhile heat soy, honey, sugar, garlic, and ginger.
6. Lift chicken from oil, dip and soy mixture and place on cooking rack in a baking pan.
When all chiocken is fryed and dipped, sprinkle with sesame seeds.
7. Bake 250 for 20 mins.
Brushing with glaze after 10 mins of cooking.
8. Serve hot at room temperature.
(source)
