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Chicken Teriyaki -poultry, oriental 2 chicken fryers, cut up 1/2 cup flour 1 dash salt 1 dash pepper 1 cooking oil 1 cup soy sauce 1 cup sugar 2 tablespoon dry sherry or dry wine 2 tablespoon ginger, freshly grated Dredge or shake chicken in flour, salt and pepper. Heat oil in chicken fryer or large heavy skillet (1 1/2 inches deep) until hot. Fry chicken until golden on one side (about ten minutes), turn and fry other side. Turn heat on high last few minutes on each side for extra crispness. Remove chicken to platter. While chicken is frying, combine sauce ingredients. Drain oil from pan, leaving as much silt from fried chicken as possible. Add sauce to the pan and bring to a very slow simmer, scraping bottoms and sides of pan to loosen fried chicken particles. Add chicekn pieces one by one and keep sauce at a low simmer. Turn chicken to coat well. Remove to serving platter. Serve at room temperature.
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