Sunday, March 3, 2013

Honeyed Chicken Teriyaki

Oh my gosh, I'm not really sure why I haven't put these nuggets of goodness up here before. This is a recipe my dad used to make for Sunday dinners and it ranked in my top two favorite meals growing up. I compare just about every chicken piece recipe to this and nothing ever compares, but what really can compare with something so ingrained in my memory as delicious? You'll notice the pictures have less ingredients than what I call for-- I just cut it down to be made for two. See below for the full recipe. Here's what you'll need:

 Cut your chicken into about two inch squares. 

Before you get frying, you'll want to mix the ginger, garlic, honey and soy sauce together in a saucepan and keep that going on low-medium heat.

For the batter I use your basic egg and flour combination. I like to use shallow dishes (pie or cake tins) to easily transfer pieces from one to another. In one dish, stir eggs with a fork and in the other combine the flour, salt and pepper. Coat the chicken in the eggs, letting the excess egg drip off before transferring to the flour and coating there. While you're doing this you'll want to be heating a skillet with oil about a half inch high on medium heat. To see if it's ready I usually sprinkle a little flour in and see if it sizzles.

Transfer the floured  chicken to the oil when it is ready, turning until golden. The chicken just needs to be golden and not cooked through, as we bake it later. Depending on how much chicken you're using, you will need to do this in batches.

When the chicken is golden, use tongs to pick it up and let the oil drip off before transferring to the heated sauce mixture. Usually I'll put a couple in at a time and then replace some flour chicken in the oil to keep the process going.

Once they are coated, place them on a greased cookie sheet to bake. Now, my dad always used a broiling pan for this recipe but I've never owned one. Truly, it would be easier but I make do just fine without one. I'll usually put down a sheet of aluminum foil first. You'll bake at 250 degrees for 20 minutes. Brush with glaze half way through the cooking time.

I pretty much make a spinach salad every day out of sheer laziness but I usually serve this with rice and a vegetable. I'm weird and like to eat the rice and chicken apart but Bryan mixes them together and pours more sauce on it. I would possibly double the sauce because it's so good.


2 lbs boneless, skinless chicken breast
oil for frying
1 C. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1/3 C. soy sauce
1/3 C. honey
1 clove garlic, minced or pressed
1 tsp. grated fresh ginger

  1. Cut your chicken into 2" squares.
  2. Beat eggs in a shallow dish. In another shallow dish combine flour, salt and pepper.
  3. Dip chicken in eggs and then coat with seasoned flour.
  4. Pour 1/2" oil in a wide frying pan; place over medium-high heat.
  5. When hot, add chicken, half at a time. Cook until golden brown, 4-5 minutes for small pieces and 6-8 for larger.
  6. Meanwhile, heat soy sauce, honey, garlic and ginger in a saucepan over medium heat.
  7. Lift chicken from oil and dip in honey mixture then place on broiling pan. 
  8. Bake at 250 degrees for 20 minutes and brush with the glaze after 10 minutes.