Beijing Chickenchicken, poultry 3 pounds frying chicken pieces 1/2 cup Kikkoman teriyaki sauce 1 tablespoon dry sherry 2 teaspoons minced fresh ginger root 1/2 teaspoon fennel seed; crushed 1/2 teaspoon grated orange peel 1/2 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.) |
