- Rinse chicken pieces and pat dry with paper toweling; place in large plastic food storage bag.
- Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; remove and reserve 3 Tbsp. mixture.
- Pour remaining mixture over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Remove chicken from marinade; discard marinade. Place chicken on grill 5 to 7 inches from hot coals. Cook 30 to 40 minutes, or until chicken is no longer pink near bone, turning over and basting with reserved mixture occasionally. (Or, broil 5 to 7 inches from heat about 40 minutes, turning over and basting occasionally with reserved mixture.)
Beijing Chicken
ingredients
3 pounds frying chicken pieces
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon dry sherry
2 teaspoons minced fresh ginger root
1/2 teaspoon fennel seed, crushed
1/2 teaspoon grated fresh orange peel
1/2 teaspoon honey
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
