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.
- 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
- 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
- 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.