Honey Chicken Teriyaki Bites

After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging.

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

Honey Chicken Teriyaki Bites

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Author: Anita

Ingredients

• 3 chicken breasts boneless/skinless and cut in cubes (1 inch)
• 1/2 cup flour
• 1/2 tsp salt or seasoning salt
• 1/2 tsp pepper
• 3 eggs beaten
• Canola Oil for frying chicken
• Glaze
• 1/3 cup soy sauce
• 1/3 cup honey
• 1 tbsp sherry dry
• 1-2 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 tbsp toasted sesame seeds
• Aluminum Foil

Instructions

• Prepare a baking pan by covering it with foil and placing a rack on it.
• Combine flour, salt and pepper. Put your beaten eggs in bowl. Start by dipping your chicken pieces in the egg bowl first and then flour. Set aside.
• In a small pan over medium heat combine soya sauce, honey, sherry, garlic and ginger. Heat until warm to combine flavours.
• In a large pan pour approximately 1/4 – 1/2 inch oil and heat it until hot. Add chicken a few pieces at a time (try not to crowd pan) and cook until brown on both sides. Remove from oil, drain on paper towel for a few seconds and then dip in the glaze ensuring it’s covered entirely. Place each dipped piece on your baking pan with rack.
• When all your chicken has been placed on the baking pan, sprinkle with toasted sesame seeds. Set your glaze aside.
• Bake at 250F for 20 minutes. After 10 minutes brush some of the leftover glaze on the chicken.
• Serve chicken with rice, couscous, vermicelli or in a wrap.