Chicken Teriyaki -Kvnh17b

Title:
Chicken Teriyaki -Kvnh17b

Yield:
8 Servings

Categories:
Oriental,
Poultry




Ingredients:





     2    Chicken fryers, cut up


   1/2 c  Flour


     1 ds Salt


     1 ds Pepper


          Cooking oil


     1 c  Soy sauce


     1 c  Sugar


     2 tb Dry sherry or dry wine


     2 tb Ginger, freshly grated






    Dredge or shake chicken in flour, salt and pepper.


  Heat oil in chicken fryer or large heavy skillet (1 1/2 inches deep) until


 hot.  Fry chicken until golden on one side (about ten minutes), turn and


 fry other side. Turn heat on high last few minutes on each side for extra


 crispness. Remove chicken to platter.


    While chicken is frying, combine sauce ingredients.


    Drain oil from pan, leaving as much silt from fried chicken as possible.


 Add sauce to the pan and bring to a very slow simmer, scraping bottoms and


 sides of pan to loosen fried chicken particles. Add chicekn pieces one by


 one and keep sauce at a low simmer.


  Turn chicken to coat well.  Remove to serving platter. Serve at room


 temperature.


 Posted to MM-Recipes Digest  by Marie Bordewisch 


 on May 18, 1998