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My family loves to entertain guests and share in a great meal. We’re always puttering around the kitchen trying new things, a little this and that. Often I ask one of my kids to finish preparing a dish and I’ll come back to something better than I imagined. So not too surprisingly, my son is actually the one who created this recipe!
2 pounds (910 grams) chicken cutlets, cut into 2-inch pieces
flour, salt, and paprika, for coating chicken
oil for frying (I mix olive and canola, about 3 tablespoons total)
1/2 cup Alfasi Cabernet Sauvignon or other dry wine
3 tablespoons brown sugar
1/4 cup Gefen Soy Sauce
1/3 cup Haddar Teriyaki Sauce
2 tablespoons Haddar Corn Syrup
powdered ginger, to taste
paprika, to taste
garlic powder, to taste
sesame seeds
Prepare flour, salt, and paprika in a plate. Coat chicken cutlets in flour mixture.
Heat oil in a pan and brown the chicken to a crisp (don’t crowd the pan).
Remove chicken from pan and set aside.
In the same pan, caramelize the wine, brown sugar, soy sauce, teriyaki sauce, corn syrup, and spices, stirring while the mixture caramelizes.
Add chicken pieces and coat them in sauce.
Sprinkle sesame seeds on top.
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twas great in taste and easy to make
best part kids LOVED it..
When the kids love it, makes it all worthwhile.