Zutaten für Beijing Chicken
- Frying Chicken
- 1/2 cup teriyaki sauce
- Dry Sherry
- Fresh Gingerroot
- Fennel Seed
- Zest of 1 orange
- 2 tablespoons honey
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Zubereitung von Beijing Chicken
- Rinse 1.5 lbs of chicken pieces (thighs and drumsticks recommended) and pat them thoroughly dry with paper towels.
- Place the chicken pieces in a large, resealable plastic bag.
- In a bowl, whisk together: 1/2 cup teriyaki sauce, 1/4 cup dry sherry, 2 tablespoons grated fresh ginger, 1 teaspoon fennel seeds, zest of 1 orange, and 2 tablespoons honey.
- Pour the marinade over the chicken in the bag.
- Press out as much air as possible from the bag before sealing it tightly.
- Refrigerate for at least 8 hours, or preferably overnight, turning the bag occasionally to ensure even marinating.
- Remove the chicken from the bag, reserving the marinade. Place the chicken pieces on the rack of a broiler pan.
- In a small saucepan, bring the reserved marinade to a rolling boil. Reduce heat and simmer for 5 minutes to ensure food safety before basting.
- Preheat your broiler. Place the broiler pan 5 to 7 inches from the heat source.
- Broil the chicken for 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), turning the pieces and basting frequently with the simmered marinade.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
11g
Fat
36g
Carbs
1g
