Beijing Chicken

• 3 lbs frying chicken
• 1/2 cup teriyaki sauce
• 1 tablespoon dry sherry
• 2 teaspoons fresh gingerroot, minced
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon orange peel, grated
• 1/2 teaspoon honey

1. Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
2. Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
3. Refrigerate 8 hours or overnight, turning bag occasionally.
4. Reserving marinade, remove chicken and place on rack of broiler pan.
5. Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
6. Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.

chicken, teriyaki sauce, sherry, fresh gingerroot, fennel, orange peel, honey

Taken from www.food.com/recipe/beijing-chicken-425574 (may not work)