Honeyed Chicken Teriyaki

Mmm, today's recipe is a special treat from a little Chinese lady who used to be my next-door-neighbor. They just moved, so we wish them the best of luck!

Honeyed Chicken Teriyaki

2 lb. chicken breasts, skinned and boned
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
1/3 c. honey
1/3 c. soy sauce
1 clove garlic, minced
1 tsp. ginger
2 Tbsp. sesame seeds (optional)
Oil (for frying)

These are the instructions I was given...
Cut chicken in 2 inch squares; combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. Cook chicken until golden grown. Meanwhile, heat soy, honey, garlic, and ginger in a small pan. Dip chicken in honey mixture, then place on a rack set in a baking pan. Sprinkle with sesame seeds if used. Bake at 250 for 20 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature.

Beause I'm all about simplifying, this is what I do...
Mix flour, salt, and pepper. Cube chicken and place in bowl. Break one egg into chicken and mix well. (If it needs more liquid, add the other egg). Add flour mixture and stir to coat evenly. Fry over medium-high heat in pan with enough oil - what ever you think that is -I don't use very much. While cooking chicken, heat honey, soy sauce, garlic, and ginger in pan. When chicken is cooked, add honey mixture. Sprinkle with sesame seeds. (I don't worry about the 20 minute baking 'cause it tastes yummy either way)!

Enjoy with rice and vegetables.