Home Cooks > Recipes > Beijing Chicken
(Yield: 4 servings) 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
- 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.)