I have been cooking this recipe for several years now and everyone that tries it just absolutely loves it. In fact, when I met my husband, he told me that he wasn’t a big fan of rice or anything that didn’t sound American. We have been married now for 12 years and we cook this dish at least once a week. If we go to a friend’s house for dinner and we need to bring a dish, he always asks to bring this. So if you are skeptical about anything in this recipe, please give it a try and you will become a fan of it too. I guess what they say is true, the way to a guy’s heart is through this stomach.

Teriyaki Chicken

1 lb. boneless, skinless chicken breast




Cut chicken into bite size chunks. Pour flour into bowl (how much depends on how much chicken you are using), add salt and pepper to taste to flour. Dredge chicken into flour mixture. Drop floured chicken pieces into deep fryer that is set to 350 degrees. Don’t crowd the fryer or your chicken won’t cook evenly. It will only take about 3-5 minutes for chicken to cook. Don’t overcook or chicken will be tough and dry. Transfer from deep fryer onto towel lined plate. While your chicken is cooking, you can make the sauce. That recipe is below.

Teriyaki Sauce

1/2 cup soy sauce

1/2 cup honey

1 teaspoon garlic powder

2 capfuls of sherry cooking wine

Mix all ingredients into a saucepan and heat till honey melts into sauce. Do not bring to a boil, just a light simmer. As your chicken cooks and you drain on paper towels, you can transfer the chicken to the saucepan. Stir to coat chicken evenly with sauce and serve over hot rice. Yummy!


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