Honeyed Chicken Teriyaki

This blog is dedicated to my dear friend Diane Mesimer. She was the office manager and the first person I met at AFBF when I was interviewed in April of 1988. God bless Diane, she passed away this past week and I have a heavy heart about not being able to say goodbye! I am very glad that we stayed in touch and had lunch occasionally. She was so supportive and very proud of all the things I am now doing in PR. Former PR Director, Joe Fields and Diane took a chance on me all those years ago and I will forever be grateful to them for bringing me into the Farm Bureau family! The experience, the travel and friends I have gained over the years are absolutely priceless! 

This recipe is appropriate because her dear friends Judy and Jo Ann made this delicious chicken Teriyaki for me at least 21 years ago. They were like family to Diane and took great care of her in her later years in life. I have to tell you that I'm not a big fan of sweet and sour or glaze on chicken or really on any meat. To my surprise the chicken was out of this world and I had to have the recipe!  It took a little work to make but was well worth it! Make some this weekend and watch them disappear!   

Honeyed Chicken Teriyaki

Four Servings:

2 lbs chicken breast split, skinned and deboned

1/2 cup plain flour

1/2 teaspoons salt

1/8 teaspoon pepper

2, eggs beaten

Oil for frying

GLAZE:

1/3 cup soy sauce

1/3 cup honey

1 Tablespoon dry sherry or (sugar)

1 clove garlic, crushed

1 teaspoon fresh grated ginger

2 Tablespoons sesame seeds,
optional
Celery for garnish.

Cut the chicken in 1 inch squares.

For appetizers, cut 1/2 inch squares.

1. Combine flour, salt, and peppers.Dip chicken in egg and coat with flour mix.

2. Pour 1/2 inch oil in a wide drying pan; placeover medium heat

3. When fat is hot, add chicken, half at a time. Cook and turn as needed till chicken browns.
Cook 4 to5 minutes for small pieces.
Cook 6 to 8 minutes for large pieces.

4. Meanwhile heat soy, honey, sherry, garlic, and ginger.

5. Lift chicken from oil, dip in soy mixture and place on cooking rack in a baking pan.
When all chicken is fried and dipped, sprinkle with sesame seeds.

6. Bake 250 for 20 minutes brushing with glaze after 10 minutes of cooking.

7. Serve hot at room temperature.