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Teriyaki Boneless Chicken WingsTeriyaki Boneless Chicken Wings
Teriyaki Boneless Chicken Wings
Teriyaki Boneless Chicken Wings
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Recipe - Welcome
2022SeptOctoberCC_TeriyakiChickenNuggets_HR600x360.jpg
Teriyaki Boneless Chicken Wings
Prep Time29 Minutes
0
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
  1. Cut the chicken into cubes, and place in a zip-top bag.
  2. Season with paprika, ginger, black pepper and salt. Toss to coat.
  3. Add 2 tablespoons of flour. Toss to give the chicken a light coating of flour.
  4. In another bowl, whisk together the eggs and vinegar. Pour into the bag with the chicken, and shake to coat.
  5. Add the remaining flour, panko and garlic to the bag.
  6. Shake until the chicken pieces are well-coated. Set aside.
  7. Heat 2 inches of vegetable oil in a skillet over medium-high heat.
  8. When oil is hot, begin frying the chicken pieces until golden on each side and cooked through (about 3 to 4 minutes per side).
  9. Transfer the cooked chicken to a paper towel-lined plate to drain and let cool slightly.
  10. Add the chicken to a large bowl.
  11. Pour in 1 cup of teriyaki sauce, and toss to coat.
  12. Transfer chicken to a platter. Sprinkle with some sesame seeds and green onions.
  13. Serve immediately with additional sauce on the side.
29 minutes
Prep Time
10 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
2 lbs boneless skinless chicken breasts
Not Available
2 tsp paprika
McCormick Paprika - 2.12 Ounce
McCormick Paprika - 2.12 Ounce
$3.48$1.64/oz
1 tsp ground ginger
McCormick Ground Ginger - 0.7 Ounce
McCormick Ground Ginger - 0.7 Ounce
$3.98$5.69/oz
1 tsp black pepper
McCormick Pure Ground Black Pepper - 3 Ounce
McCormick Pure Ground Black Pepper - 3 Ounce
$4.48$1.49/oz
1 tsp salt
Not Available
1 cup all purpose flour, divided
Brookshire's All-Purpose Flour - 5 Pound
Brookshire's All-Purpose Flour - 5 Pound
$3.48$0.70/lb
2 large eggs
Brookshire's Large Eggs - 12 Each
Brookshire's Large Eggs - 12 Each
$3.97$0.33 each
2 Tbs rice wine vinegar
Not Available
1 cup panko
Progresso Bread Crumbs, Crispy, Plain, Panko - 8 Ounce
Progresso Bread Crumbs, Crispy, Plain, Panko - 8 Ounce
$2.28 was $2.48$0.29/oz
1 tsp garlic powder
Brookshire's Garlic Powder - 2.6 Ounce
Brookshire's Garlic Powder - 2.6 Ounce
$3.48$1.34/oz
vegetable oil, for frying
Not Available
1 bottle Brookshire’s Teriyaki Sauce
Brookshire's Authentic Teriyaki Sauce - 10 Fluid Ounce
Brookshire's Authentic Teriyaki Sauce - 10 Fluid Ounce
$2.48 was $2.68$0.25/fl oz

Directions

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