Teriyaki Boneless Chicken Wings

Recipe - Welcome

Prep Time29 Minutes

Cook Time10 Minutes

Ingredients

2 lbs boneless skinless chicken breasts

2 tsp paprika

1 tsp ground ginger

1 tsp black pepper

1 tsp salt

1 cup all purpose flour, divided

2 large eggs

2 Tbs rice wine vinegar

1 cup panko

1 tsp garlic powder

vegetable oil, for frying

1 bottle Brookshire’s Teriyaki Sauce

Directions

Cut the chicken into cubes, and place in a zip-top bag.
Season with paprika, ginger, black pepper and salt. Toss to coat.
Add 2 tablespoons of flour. Toss to give the chicken a light coating of flour.
In another bowl, whisk together the eggs and vinegar. Pour into the bag with the chicken, and shake to coat.
Add the remaining flour, panko and garlic to the bag.
Shake until the chicken pieces are well-coated. Set aside.
Heat 2 inches of vegetable oil in a skillet over medium-high heat.
When oil is hot, begin frying the chicken pieces until golden on each side and cooked through (about 3 to 4 minutes per side).
Transfer the cooked chicken to a paper towel-lined plate to drain and let cool slightly.
Add the chicken to a large bowl.
Pour in 1 cup of teriyaki sauce, and toss to coat.
Transfer chicken to a platter. Sprinkle with some sesame seeds and green onions.
Serve immediately with additional sauce on the side.

29 minutes

Prep Time

10 minutes

Cook Time

Servings

Directions

Cut the chicken into cubes, and place in a zip-top bag.
Season with paprika, ginger, black pepper and salt. Toss to coat.
Add 2 tablespoons of flour. Toss to give the chicken a light coating of flour.
In another bowl, whisk together the eggs and vinegar. Pour into the bag with the chicken, and shake to coat.
Add the remaining flour, panko and garlic to the bag.
Shake until the chicken pieces are well-coated. Set aside.
Heat 2 inches of vegetable oil in a skillet over medium-high heat.
When oil is hot, begin frying the chicken pieces until golden on each side and cooked through (about 3 to 4 minutes per side).
Transfer the cooked chicken to a paper towel-lined plate to drain and let cool slightly.
Add the chicken to a large bowl.
Pour in 1 cup of teriyaki sauce, and toss to coat.
Transfer chicken to a platter. Sprinkle with some sesame seeds and green onions.
Serve immediately with additional sauce on the side.