Recipe - Chicken Teriyaki -Kvnh17b

2 Chicken fryers, cut up
One half cup Flour
1 ds Salt
1 ds Pepper
Cooking oil
1 cup Soy sauce
1 cup Sugar
2 tablespoon Dry sherry or dry wine
2 tablespoon Ginger, freshly grated

Dredge or shake chicken in flour, salt and pepper.
Heat oil in chicken fryer or large heavy skillet (1 One half 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 MMRecipes Digest by Marie Bordewisch msleukie@mindspring.com
on May 18, 1998