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Honey Chicken Teriyaki

2 lb boneless chicken
1/2 cup all-purpose flour
1/2 tsp salt
1/8 tsp pepper
2 eggs, beaten
Oil for frying


1/3 cup soy sauce
1/3 cup honey
1 tsp ginger
1 tbsp sherry
1 clove garlic
2 tbsp sesame seeds

Cut chicken in 2-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 heat.  When fat is hot, add chicken, half at a time.  Cook turning as needed,
until chicken is golden brown.  Allow total of 6-8 minutes for larger pieces, 4-5 minutes
for smaller pieces.  Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a
small pan.  Lift chicken from oil, drain briefly.  Dip in honey mixture, then
place on rack set in a baking pan.  When all chicken is cooked and dipped, sprinkle
with sesame seeds.  Bake at 250* for 20 minutes.  Brush with glaze after 10 minutes.
Serve hot or at room temperature.