Bejing chicken

Yield: 4 servings

Measure Ingredient
3 pounds Frying chicken pieces
½ cup Kikkoman Teriyaki Sauce
1 tablespoon Dry sherry
2 teaspoons Minced fresh ginger root
½ teaspoon Fennel seed, crushed
½ teaspoon Grated orange peel
½ teaspoon Honey

Rinse chicken pieces and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken.

Press air out of bag; close top securely. Refrigerate 8 hours, or overnight, turning bag occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 30 to 40 minutes, or until chicken is tender; turn over and baste with reserved marinade occasionally. (Or, broil 5 to 7 inches from heat source about 40 minutes; turn over and baste occasionally.) Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

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