Not Mama's Chicken

Marsha Gardner


I love Southern Fried Chicken and Chinese food. When I can put them together I am in heaven. I use boneless breasts when serving for a meal and cut chicken into cubes when I am using this as a appetizer.

★★★★★ 2 votes
8 for dinner
20 Min
Pan Fry



4 lb
boneless, skinless chicken breast halves
1 c
all purpose flour
1 tsp
kosher salt
1/4 tsp
freshly ground black pepper
4 large
eggs, beaten
oil for frying


2/3 c
soy sauce
2/3 c
2 Tbsp
dry sherry
2 tsp
fresh ginger, minced
2 clove
garlic, minced
4 Tbsp
sesame seeds, toasted for garnish, if desired


1Place chicken breast halves between plastic wrap and pound until thin and even in thickness.
2Mix flour, salt, and pepper in a bowl. Dip chicken in beaten eggs and then coat with flour mixture.
3Add enough oil for a skillet to measure 1/2-inch and hear over a medium-high hear until hot. Fry chicken, be careful not to crowd pan until golden brown. Drain on paper towel. Finish frying chicken breasts.
4Preheat oven to 250-degrees.
Heat soy sauce, honey, sherry, ginger and garlic in a saucepan until hot.
6Dip chicken in the sauce, then place on a rack over a baking pan. Sprinkle with sesame seeds, if desired, and bake for 10 minutes. Brush with remaining sauce; bake for another 10 minutes. Serve immediately!

About this Recipe

Course/Dish: Chicken, Meat Appetizers
Main Ingredient: Chicken
Regional Style: Asian