Chicken teriyaki with honey glaze
makes 4-6 servings

2 lbs boneless and skinless chicken breast
½ cup all purpose flour
½ tsp salt
1/8 tsp pepper
2 eggs, beaten
oil for frying

glaze:
1/3 cup soy sauce
1/3 cup honey
1 tbsp dry sherry
1 glove garlic, minced or pressed
1 tsp grated fresh ginger
2 tbsp sesame seeds (optional)


cut chicken into 1 inch squares. Set aside
combine flour, salt and pepper and mix well, set aside
take chicken and dip into beaten egg, then lightly coat with seasoned flour.
Pour oil in a deep fry pan until oil reaches ½ inch high to sides of pan.
On med-hi heat add half of the floured chicken to fry pan. Fry until chicken is golden brown on all sides. Cook remaining chicken. Drain on paper bag and set aside.
In a small pan over med heat. Add soy sauce, honey, sherry, garlic and ginger to pan. Stirring until well combined and mixture is just coming to a soft boil.
In a large bowl add chicken to bowl and half of the glaze and mix well.
Take glazed chicken and put in a roasting pan. Bake in a 250 degree oven for a total of 20 minutes. Brush chicken every 10 minutes with remaining glaze.
Sprinkle glazed chicken with sesame seeds.
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