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Deep Fried Teriyaki Chicken
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Pieces of chicken are deep fried in a crispy batter and then dipped in a homemade teriyaki glaze.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried thyme
2 eggs, beaten
oil for frying
2 pounds boneless chicken
Teriyaki Glaze
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 teaspoon garlic powder
1 teaspoon ground ginger
directions
Combine the flour, salt, pepper, and thyme in a shallow dish. Place the beaten eggs in another shallow dish.
Heat the oil in a skillet over medium-high heat.
Cut the chicken into 2-inch squares. Dredge the chicken first in the egg, letting any excess drip off, and then coat in the flour. Place the chicken in the hot oil and cook for 6-8 minutes, turning as needed, until golden brown. Remove the chicken from the oil and place on paper toweling to drain.
Heat the soy sauce, honey, sherry, garlic powder, and ginger in a saucepan over medium heat. Dip the chicken in the glaze mixture, then place on a serving platter or divide between individual dinner plates. Serve immediately.
recipe tips
Make sure the chicken pieces are dry before coating them so the batter sticks better.
Avoid overcrowding the skillet when frying to keep the oil from cooling down too much.
Turn the chicken pieces occasionally so they cook evenly.
Let the cooked chicken rest for a few minutes before dipping in the glaze so the batter stays more crispy.
Garnish with sesame seeds or sliced green onions.
Use tongs or a fork to dip the chicken in the glaze to keep your fingers clean.
Adjust the density of the glaze by simmering it longer for a thicker consistency or adding a bit of water to thin it out.
common recipe questions
Can I use a different type of flour?
Yes, you can use rice flour or a gluten-free flour blend for a different texture or dietary needs.
Is it possible to bake the chicken or cook it in an air fryer instead of deep frying?
No, wet batters like this don't work well in the oven or air fryer.
What can I substitute for dry sherry in the teriyaki glaze?
You can use rice wine, mirin, or even a bit of apple cider vinegar as a substitute.
Can I make the teriyaki glaze in advance?
Yes, the glaze can be made in advance and stored in the refrigerator for up to a week.
How do I know when the oil is hot enough for frying?
The oil should be around 350 degrees F. You can test it by dropping a small amount of batter into the oil; it should sizzle but not burn.
Is it necessary to use ground ginger?
Freshly grated ginger can be used for a more intense flavor.
Can I cut the chicken into different shapes?
Yes, you can cut the chicken into strips or nuggets if preferred.
Can I add other spices to the batter?
Feel free to experiment with additional spices like paprika, garlic powder, or onion powder.
How can I make this dish less sweet?
Reduce the amount of honey in the teriyaki glaze.
nutrition data
150 calories, 2 grams fat, 13 grams carbohydrates, 20 grams protein per serving. This recipe is low in fat.
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reviews & comments
July 21, 2013
Made this into boneless teriyaki "wings". I cut the chicken to look more like drummies and then followed the recipe using a deep fryer. You could simplify it by using a bottled teriyaki sauce but the recipe was good and fairly easy to make so it's worth the effort.