I tried out another new recipe for dinner tonight. It's another recipe I found while helping my mom clear out her cookbooks a couple weeks ago. This is from a collection called Great American Recipes, and is another box set that my has had for quite some time. It sounded great when I read it initially, so I had to try it.

Ingredients for 4 servings

• 2 lbs chicken breasts, skinned and boned


• 1/2 cup all-purpose flour


• 1/2 tsp salt


• 1/8 tsp pepper


• 2 eggs, beated


• oil for frying

Glaze:

• 1/3 cup soy sauce


• 1/3 cup honey


• 1 Tbsp dry sherry


• 1 clove garlic, minced or pressed


• 1 tsp grated fresh ginger*


• 2 Tbsp sesame seeds, optional

*I'm not going to lie. I didn't use fresh ginger. I was a bit too lazy for that. Instead I used the chopped ginger that comes in a jar. Still tasty. :)

Preparation
First I preheated my oven to 250°F.

I cut the chicken into bite sized pieces.

I prepared 2 medium bowls - one with the flour, salt and pepper, and the other with the beaten eggs.

Then I dipped the chicken pieces into the bowl with the eggs and made sure each piece was well-coated.

Next I generously coated the chicken pieces in the flour mixture.

Cooking the Chicken Part I
I poured about 1/2 an inch of cooking oil into a large frying pan and heated over a medium flame.

Once the oil was heated, I added the chicken and spread the pieces out as evenly as possible, making sure each piece was well covered by the oil. I fried the chicken for about 5 minutes, turning once and then frying for another 5 minutes.

Making the Glaze
While the chicken was frying, I began preparing the glaze. In a medium pot I mixed the soy sauce, honey, sherry, garlic and ginger over medium heat and stirred every so often, so as not to burn it.

Cooking the Chicken Part II
Once the chicken was done frying, I plucked the pieces out of the oil with tongs (so as to get rid of excess oil), and placed them into the pot with the glaze.

Once all the chicken was moved into the glaze, I stirred it up making sure to coat all the pieces.

Next I used a slotted spoon to remove the chicken from the glaze and place in a baking pan.

I cooked the chicken at 250°F for 10 minutes, then poured the remaining glaze over the chicken, and baked for an additional 10 minutes.

I made some microwavable jasmine rice while the chicken was in the oven. When it was done cooking, I served the chicken on the steamed rice.

Results
My only concern in making this recipe was that the glaze would cake on the bottom of my baking pan while in the oven, but this didn't happen. I probably didn't need to, but I gave my dish a quick spray of Pam. I was happily surprised that my dish actually ended up looking like the picture on the recipe card. The chicken was a nice golden brown with an orange-y colored glaze. It turned out fantastic. It was a sweet, yet tangy, take on the typical teriyaki chicken recipe and my fiance and I were both very satisfied. I would definitely make this again. Since we both like spicy foods, I may add some seasonings of my own next time, just to give it an extra kick.