Honeyed Chicken Teriyaki Recipes

HONEY-TERIYAKI CHICKEN

Steps:

• Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
• Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

HONEY CHICKEN TERIYAKI

Steps:

• 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.

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
• Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
• Remove and drain the chicken and set aside in a large bowl.
• Shred thoroughly with two forks.
• Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
• Add the chicken to the sauce and mix thoroughly.
• Serve over a bed of rice with spring onions and sesame seeds!
• Enjoy!

HONEY TERIYAKI CHICKEN

Steps:

• Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
• Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
• Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
• Discard any remaining marinade.
• Remove chicken from grill pan and sprinkle with toasted sesame seeds.

HONEY TERIYAKI CHICKEN STRIPS

Steps:

• Put chicken in a container with lid.
• Add marinade.
• Refrigerate for at least thirty minutes.
• Melt butter in a skillet.
• Place chicken in skillet with all of the marinade.
• Cook approximately 20 minutes on medium heat or until done.

HONEYED CHICKEN TERIYAKI

Steps:

• Preheat oven 250°F.
• Cut chicken into 2 inch squares.
• Combine flour,salt and pepper.
• Dip chicken in eggs then coat with seasoned flour.
• Pour oil into large frying pan. bring up to frying temperature.
• When oil is hot enough, Add chicken half portion at one time,
• Cook turning as needed until chicken is golden brown. cook a total of 6-8 minutes.
• Meanwhile heat soy,honey,sherry,garlic and ginger in a small pan.
• Remove chicken from oil and drain briefly.
• Dip chicken into honey mixture then place on a rack set into a baking pan.
• When all chicken is cooked then dipped.
• Bake at 250F for 20 minutes (But brush with glaze after 10 minutes).
• Serve hot or at room temperature.