Ingredients
Scale
- 1 pound boneless chicken thighs, skinless and trimmed
- 1 pound large shrimp, peeled and deveined
- 1/2 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons cornstarch
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Preheat a skillet over medium-high heat and a deep frying pan with oil to 350°F.
- Whisk together soy sauce, honey, garlic, and ginger. In separate bowls, place flour with seasoning, beaten eggs, and panko.
- Add chicken to the skillet. Sear until golden, then pour in the sauce and simmer until thickened and sticky.
- Coat shrimp in flour, dip in egg, then coat with panko.
- Fry shrimp in batches for 2–3 minutes per side until crispy and golden. Drain on a wire rack.
- Slice glazed chicken. Plate with shrimp and drizzle with extra sauce if desired.
- Serve warm over rice or noodles, garnished as desired.
Notes
- Marinate chicken for deeper flavor.
- Use a wire rack for shrimp to stay crisp after frying.
- Add chili flakes for a spicy kick.
- Reheat leftovers in oven for best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying, Simmering
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 9g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 215mg
Keywords: teriyaki chicken, fried shrimp, easy dinner, crispy shrimp, Asian recipe