Great American Honeyed Teriyaki Chicken
From McCall's Great American recipe card collection, card #1, group #5, Great American Poultry at it's best!
chicken breast halves, boneless, skinless
unbleached all-purpose flour
soy sauce, tamari
dry or (sugar)
optional, for garnish
Cut the chicken with 1 inch squares. For appetizers, cut into 1 inch (2½ cm) squares.
Combine flour, salt, and peppers. Dip in egg and coat with flour mix.
Pour ½ inch oil in a wide drying pan; place over medium heat.
When oil is hot, add chicken, half at a time. Cook and turn as needed until chicken browns.
Cook 4 to 5 minutes for small pieces. Cook 6 to 8 minutes for large pieces.
Meanwhile heat soy, honey, sherry, garlic, and ginger.
Lift chicken from oil, dip into the honey soy mixture and place on cooking rack in a baking pan.
Sprinkle with sesame seeds.
Bake at 250℉ (125℃) for 20 minutes, brushing with glaze after 10 minutes of cooking.
Serve hot or at room temperature.