How To make Bejing Chicken
3 lb Frying chicken pieces
1/2 c Kikkoman Teriyaki Sauce
1 tb Dry sherry
2 ts Minced fresh ginger root
1/2 ts Fennel seed, crushed
1/2 ts Grated orange peel
1/2 ts 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.) Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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For the chicken:
500g chicken
1 tbsp soya sauce
1 tbsp ginger- garlic paste
1/4 tsp pepper powder
salt to taste
1 tsp chilli powder or paprika powder
2 eggs
1/3 cup all-purpose flour
4 tbsp cornflour or cornstarch
Other ingredients:
4-5 tbsp Vegetable oil + extra for frying
few dry red chillies
2 tbsp fresh ginger, chopped
4 tbsp garlic, chopped
2 red onions
1 tbsp soy sauce
1/4 tsp vinegar
1/2 tsp sriracha
4 tbsp tomato sauce/ketchup
salt to taste
2 tbsp cornstarch & 4 tbsp water
Green bell pepper
2 tbsp brown sugar (optional)
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