Crispy Teriyaki Chicken
Ingredients
- For the chicken:
- 1½ lb 680 g boneless, skinless chicken breasts, cut into finger-style strips
- 1 cup 125 g all-purpose flour
- 1 tsp salt or to taste
- 1 tsp black pepper powder
- Vegetable oil for frying (about 1 to 1½ cups)
- For the sauce:
- ⅓ cup soy sauce low-sodium recommended
- ½ tsp black pepper powder
- 3 tbsp packed brown sugar
- 1 tbsp Worcestershire sauce
- 3 tbsp honey
- For garnish:
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
Teriyaki Chicken
- Add salt and black pepper powder to the all-purpose flour and mix well.
- Coat the chicken strips in the seasoned flour, shaking off any excess.
- Heat the oil to 350°F and fry the chicken in batches for 5 to 7 minutes, until golden and cooked through to 165°F. Set aside.
- In a pan over medium heat, add the soy sauce, black pepper powder, brown sugar, and Worcestershire sauce. Mix for 1 minute.
- Add the honey and stir well until bubbles appear.
- Add the fried chicken and toss until the sauce thickens and coats the chicken.
- Garnish with sesame seeds and chopped green onions.
- Serve with rice and salad.
Notes
- If the sauce gets too thick before the chicken goes in, loosen it with 1 to 2 teaspoons of water.
- For the crispiest results, glaze the chicken just before serving.
- Using regular soy sauce raises the sodium noticeably, so taste before adding extra salt anywhere.