When I first saw this recipe, I was disappointed. Terriyaki, indeed. There’s no Terriyaki in it! Even so, I prepared it exactly as it was written and I am glad I did. I might have tinkered with it and messed up perfection otherwise.
Many times we’ve made this and thought we had enough to feed the Chinese army, only to find it was all gone at the end of the meal.
I did try making it without the MSG once. It was like a dark overcast day in July. If you must change something, add a little cayan pepper.
8 chicken breasts1/2 tsp. Garlic salt
1/2 tsp MSG
Cut chicken into bite size pieces. Marinate in garlic and MSG for 2 hours.
Sauce:
3/4 c. White sugar
1/4 c. Brown sugar
1/2 c. Wine vinegar
(substitute 1 c. Chicken stock for the vinegar & stock if desired.)
1/2 c. Chicken stock
4 tbs. Ketchup
1 tbs. Soy sauce
1 tbs. MSG
Batter:
4 beaten eggs
1/4 c. Milk
Roll chicken in corn starch, dip in egg batter then fry until brown. Place in a pan, pour on the sauce and sprinkle with sesame seeds. Bake 1 hour at 325 deg. stirring twice.
Alternate method: fry chicken in a wok, add the sauce and seseme seeds when done. Cover and reduce heat. Cook until sauce thickens.
RICE
Cook 4 cups of water in the microwave for 6 minutes on High. Add 2 c. of rice, 1 tsp. butter and cook covered for 20 minutes on defrost.
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