Well kids, it’s been a while since my last post, I have a great excuse though and that is that I just got married!!! I did lots of DIY projects and planned the whole thing by myself. I will definitely be posting DIY how to’s in the next week or two so stay tuned!!
Asian food is one of my favorites, and this teriyaki sauce is outstanding! Way better than the bottle you can buy at the store. Once you make this homemade, you will never want to buy a pre-made bottle of teriyaki sauce again!
Start while making your rice, I would use long grain white rice. If you don’t have a rice maker you can use the stove top. Follow the package directions.
To make the sauce, you whisk soy sauce, honey, garlic, and ginger in a large bowl. I make two separate batches and pour one in a large baggy with the cubed chicken to marinate for a few hours. The other batch you put in the saucepan to warm while the chicken is being fried on the skillet. I found the marinating the chicken prior makes it taste so moist and flavorful verses just using the sauce on top.
After the marinating and the sauce is being warmed on the stove top, start frying the chicken. Take a flat skillet and coat the bottom with either Vegetable or Peanut Oil. Get the pan nice and hot before placing any chicken on it. Take a flat plate or curved plate and pour your flour, salt and pepper and mix well. Take your eggs and beat well, then place on another flat or edged plate.
Dip your chicken in the egg then the flour mixture, (make sure to coat the chicken all over with the flour then pat excess flour off before placing in the skillet); place carefully on the skillet. I like to use tongs for this because the oil will be very hot and you don’t want to get burnt! Believe me, it’s happened to me before!
Take the chicken out once it has a nice brown color to it. Place the cooked chicken on a few paper towels on a plate to the side. Keep dipping the chicken in the egg then flour and placing on the skillet, and aside once cooked. Once all of the chicken is done, oil a small skillet and place your vegetables and cook for 5-7 minutes.
Turn your oven on 450. Place 1/4 cup of your warmed sauce on the bottom of a baking dish. Take your chicken and pour into the baking dish, pour the rest of the sauce on top of the chicken evenly. Place in the oven for 5 minutes and after those 5 minutes turn the pan around and leave in the oven for another 5 minutes.
Place in a bowl your rice, vegetables, chicken and then pour the sauce over top. All that’s left is to enjoy with a nice glass of wine or SAKI!