Honeyed Chicken Teriyaki

Recipe

2 lbs boneless chicken breasts (I doubled the recipe)
½ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
Oil for frying

Glaze:
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 clove garlic, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoon sesame seeds (optional)
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1.Cut chicken in 1-inch squares.
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2.Combine flour,
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salt,
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and pepper.
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Dip chicken in eggs,
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then coat with seasoned flour.
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3.Pour ½ inch oil in a wide frying pan; place over medium-high heat.
4.When oil is hot, add chicken,
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half at a time. Cook, turning as needed, until chicken is golden brown (around 6-8 minutes).
5.Meanwhile, heat soy sauce, honey,
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sherry, garlic
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and ginger
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in a small pan.
6.Lift chicken from oil. Drain briefly
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and dip in honey mixture,
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then place on a rack set in a baking pan.
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When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
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7.Bake at 250°F for 20 minutes. Brush with glaze after 10 minutes.

8.You can serve this as is or with the glaze as a dipping sauce
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