Teriyaki Chicken Recipe Without Pecans (With Pecans)
This teriyaki chicken recipe flours chicken pieces with ginger and garlic flavor, dredges them in eggs, cooks them as a frying method, and then finishes them with pecans. For those looking for a practical chicken dish, this is a recipe with few ingredients and clear how-to steps.
Ingredients
Ingredients
Step-by-Step Method
Prepare the coating
Flour, ginger and garlic in a bowl. Mix the powder. If you want, add a little salt and get a balanced taste.
Beat the egg
Beat the eggs briefly in a separate bowl; You don't need to foam it, just make it homogeneous.
Coat the chicken
First coat the chicken pieces in the flour mixture, shake off the excess. Then prepare the outer surface by dipping it in the egg and lightly touching it with flour again.
Bake
Heat a non-stick pan over medium heat. Arrange the chickens in a single layer; Don't make it crowded so you can fry well. Cook until golden on both sides and continue turning until the inside is cooked through.
Finish with pecans
Add the crushed pecans to the pan in the last 2–3 minutes. Stir until it is lightly browned and adheres to the chicken; Be careful not to burn it.
Serve
Serve the chicken hot. It goes well with rice or sautéed vegetables; If you want, remove excess oil with a paper towel before serving.