Beijing Chicken Recipe

Ingredients for Beijing Chicken

• Frying Chicken
• 1/2 cup teriyaki sauce
• Dry Sherry
• Fresh Gingerroot
• Fennel Seed
• Zest of 1 orange
• 2 tablespoons honey

How to Make Beijing Chicken

1. Rinse 1.5 lbs of chicken pieces (thighs and drumsticks recommended) and pat them thoroughly dry with paper towels.
2. Place the chicken pieces in a large, resealable plastic bag.
3. 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.
4. Pour the marinade over the chicken in the bag.
5. Press out as much air as possible from the bag before sealing it tightly.
6. Refrigerate for at least 8 hours, or preferably overnight, turning the bag occasionally to ensure even marinating.
7. Remove the chicken from the bag, reserving the marinade. Place the chicken pieces on the rack of a broiler pan.
8. 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.
9. Preheat your broiler. Place the broiler pan 5 to 7 inches from the heat source.
10. 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.