Beijing Chicken - cooking recipe

Ingredients

3 lb. frying chicken pieces
1/2 c. teriyaki sauce
1 Tbsp. dry sherry
2 tsp. minced fresh ginger root
1/2 tsp. fennel seed, crushed
1/2 tsp. grated orange peel
1/2 tsp. honey

Preparation

Rinse chicken pieces and pat dry with paper towels.
Place in large, plastic bag.
Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken.
Press air out of bag.
Tie top securely.
Refrigerate 8 hours or overnight, turning bag occasionally.