Chicken Teriyaki Chunks
Juicy chicken chunks coated in a savory sweet teriyaki sauce, perfect for a quick and flavorful meal. The crispy fried chicken paired with the glossy sauce offers a delightful combination of textures and flavors, making it an ideal dish for casual dinners or entertaining guests.
Ingredients
Instructions
- Mix together soy sauce, honey, ginger, and minced garlic in a saucepan and simmer.
- Cut chicken breasts into 1-inch chunks.
- Dip chicken pieces into beaten eggs, then coat with wheat flour.
- Fry the coated chicken chunks in oil until browned and cooked through.
- Dip the fried chicken nuggets into the soy sauce mixture.
- Bake the coated chicken in a 325°F oven for 20 minutes.
- Sprinkle with sesame seeds if desired.
- Serve with rice and any remaining sauce.
Tips & Substitutions
For extra flavor, marinate the chicken chunks in the soy sauce mixture for at least 30 minutes before coating and frying. If you're out of ginger, ground ginger can be used as a substitute, but use it sparingly. You can also replace honey with maple syrup or brown sugar for a different sweetness profile. For a gluten-free option, use almond flour instead of wheat flour.
Serving Suggestions
These Chicken Teriyaki Chunks are delicious served over steamed rice or alongside stir-fried vegetables. For a complete meal, pair them with a refreshing salad or serve them as part of a larger spread with dishes like Oriental Vegetable Soup. Drizzle any remaining sauce over the chicken for added flavor.
Storage & Reheating
Store leftover Chicken Teriyaki Chunks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a splash of water to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Teriyaki Chunks contains roughly 1428 calories, with 14g protein, 76g carbohydrates, and 121g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 762mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and coat it with flour ahead of time. Just keep the coated chicken in the refrigerator until you're ready to fry it. The sauce can also be made in advance and stored in the fridge for up to a week.
What can I substitute for soy sauce?
If you're looking for a soy sauce substitute, consider using tamari for a gluten-free option or coconut aminos for a lower-sodium alternative. Both will provide a similar umami flavor that complements the dish well.
Can I use other proteins instead of chicken?
Absolutely! This recipe works well with other proteins like shrimp or tofu. Just adjust the cooking time accordingly—shrimp cooks quickly, while tofu should be pressed to remove excess moisture before frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).