You’ve heard us boast that chicken is the most versatile protein. That’s the understatement of the century! Chicken can be the centerpiece protein of any cuisine, preparation method or plated presentation. For the foodie in all of us, chicken is our medium—its versatility gives us a palette to work with unrivaled by any other protein. This month we’re giving you a recipe that showcases all that versatile goodness by allowing you to use virtually any cut of chicken.
Who doesn’t have some wings or tenders in the back of the freezer? Dig ‘em out. Just scored a pack of on-sale leg quarters? Perfect. Got a whole bird just waiting for an idea? Break it down and then dress it up! Whatever part of the bird you use, chicken is the right protein, and this teriyaki chicken is sure to be a crowd pleaser. Serve over rice or top a green salad with this savory-sweet classic for a complete meal.
- 1lb chicken - breast, tenders, wings, drumsticks, whatever cut you would like!
- 1 cup + 1 tablespoon cornstarch
- 3 large eggs
- salt and pepper
- 1/4 cup canola oil
- 3/4 cup honey
- 3/4 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup rice wine vinegar
- 1 tsp crushed red pepper (optional)
- 1 teaspoons sesame oil
- 1 teaspoons minced garlic
Preheat oven to 325 degrees.
If you’ve selected chicken breasts or tenders, cut them into bite-sized pieces, for wings, separate into drumettes and flats, for other cuts, leave whole. Season chicken with salt and pepper.
Place one cup of cornstarch in a large ziplock. In a bowl, beat eggs.
Add chicken to the bag of cornstarch and shake to coat, then coat in the egg mixture. Repeat.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the browned chicken in a baking dish.
In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, red pepper and 1 T cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.
Garnish with fresh chives or green onions.