Donna's Favorite Recipes



Honey Chicken Teriyaki
4 servings as a main couse
Can also be serves as an appetizer

2 pounds boneless, skinless chicken breasts, split
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
Oil for frying

1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 garlic clove, minced
2 tablespoons sesame seeds, optional
Celery slices for garnish

Cut chicken into 2 inch squares
For appetizer sized, cut into 1 inch squares

Combine flour, salt and pepper
Dip chicken in eggs, then coat with flour mixture

Pour 1/2 inch oil in a wide frying pan, place over medium high heat

When oil is hot, add chicken, half at a time. Cook, turning occasionally, until chicken is brown.
Cook 8 minutes for larger pieces of chicken
Cook 5 minutes for appetizer sized chicken

As chicken cooks, heat soy sauce, honey, sherry, garlic and ginger in a small pan

Lift chicken from oil. Drain.
Dip chicken in honey mixture, them place in a baking pan
When all chicken is coated, sprinkle with sesame seeds

Bake 250 for 20 minutes
Brush with remaining glaze after 10 minutes

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