Honeyed Chicken Teriyaki

[Afra]

Here's one recipe from my parish's cookbook that I have enjoyed SOOO much as it is SOOO very delicious! Since I like it so much, I am willing to share the recipe so that everyone will like it as much as I do. I have made this recipe repeatedly over the years.
*******
2 lb. chicken breasts, split, skinned, and boned
1/2 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
oil (for frying)

Glaze:
1/3 c. soy sauce
1/3 c. honey
1 Tbsp. dry sherry
1 clove garlic, minced or pressed
1 tsp. grated fresh ginger
2 Tbsp. sesame seeds (optional)
celery (for garnish)

Cut chicken into 2-inch squares for appetizers.

Cut in 1-inch squares. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in a wide frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour 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 total of 6 to 8 minutes for larger pieces and 4 to 5 minutes for smaller pieces.

Meanwhile, heat soy, honey, sherry, garlic, and ginger in a small pan. Lift chicken from oil. Drain briefly; dip in honey mixture, then place on rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds if used. Bake at 250 degrees F for 20 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature. Makes 4 servings.

For 2 servings: use half the ingredients. For 8 servings: use double the ingredients.

Enjoy!

[Papa]

Dear Afra:

I just tried your recipe. It is wonderful!

Thank you for sharing it with us!

[Afra]

You are very welcome, Papa! I hope everyone else who tries this recipe enjoys it too! I have a lot of other delicious recipes like this one and if anyone would like a recipe from me, please let me know. I will be happy to supply you with the recipe if I have it. Furthermore, I can get you some of Emeril Lagasse's recipes if you wish!