Honey Chicken Teriyaki - cooking recipe

Ingredients

Chicken
2 lbs chicken breasts, split, skinned & boned
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
oil (for frying)
Sauce
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 garlic clove, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds (optional)
celery (to garnish)

Preparation

Cut chicken in 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 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, 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 a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
Serve hot or at room temperature.