Honeyed Chicken Teriyaki
my adaptation of a recipe I already had
Prep time: 1hr – 1hr 15 min.
(yeah, it takes a while, but mmm it’s good!)
2lb boneless, skinless chicken breasts
1 1/2 c whole wheat flour
1 tsp salt
1/2 tsp black pepper
3 eggs, beaten
oil for frying
1/2 c soy sauce
1/2 c honey
1/2 tsp crushed garlic
2 tsp ground ginger
3 Tbsp sesame seeds, optional
Preheat oven to 250*F
Cut chicken into approximately 2″ cubes.
Combine flour, salt and pepper.
Dip chicken chunks into eggs, then coat with flour.
Using a non-stick skillet (unless you are good with cast iron), pour a little oil into the pan and heat over medium-high heat.
When oil is hot, add chicken, a bit at a time. Plan on probably 3 ‘shifts’ for this amount of chicken. Turning chicken to brown on all sides. Allow about 6-8 minutes cook time, each ‘shift’.
Meanwhile, in a small sauce pan, heat soy sauce, honey, garlic and ginger.
As chicken gets done frying, remove and drain briefly on paper towels. Dip in honey mixture, to coat. Then place on a rack set in a baking pan. (tip, line pan with foil, then place rack on top).
Once all chicken is cooked and dipped, you may sprinkle with the optional sesame seeds, if desired. Then bake on rack in pan at 250* for 20 minutes. At the 10 minute mark, brush with any remaining glaze.