2 pounds chicken breasts, split, skinned and boned
1/2 cup flour
1/2 teaspoon 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
1 clove garlic, minced or pressed
1 teaspoon grated fresh ginger
2 Tablespoons sesame seeds, optional
*I recommend doubling the glaze recipe
Cut chicken into 2 inch squares.
Combine flour, salt and pepper.
Dip chicken into eggs, then into seasoned flour, to coat.
Pour 1/2 inch oil into a frying pan. Place over medium high heat. Test oil - drop a pinch of flour into pan - it should sizzle and float on hot fat.
When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow 6 to 8 minutes for larger pieces of chicken, 4 to 5 minutes for smaller.
Meanwhile, heat soy, honey, sherry, garlic, and ginger in a small saucepan.
Lift chicken from oil. Drain briefly, then dip in honey mixture. Place dipped chicken on rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
Bake chicken at 250 degrees F. for 20 minutes. Brush with glaze after 10 minutes - *use a second, fresh batch of the glaze for this. Serve hot or at room temperature.
copyright 2011 tas