Prep 15 mins
Cook 1 hr 30 mins
Asian influenced chicken using apricots, wine, ginger, garlic, basil, teriyaki be made as a main meal or as appetizers using only wings that's cut at the joints. Serve with white rice and a green salad.
- 4 ounces dried apricots
- 1⁄2 cup peach Chardonnay wine, will do (Abor Mist or Andre peach Champagne)
- 1 tablespoon fresh lemon juice
- 1⁄3 cup brown sugar or 1⁄3 cup light honey
- 6 garlic cloves, minced
- 1⁄2 ounce fresh ginger, minced
- 1⁄4 teaspoon sesame oil (optional)
- 1⁄4 cup teriyaki sauce
- 1⁄2 cup vegetable shortening
- 5 lbs chicken legs (or combination) or 5 lbs chicken thighs (or combination) or 5 lbs chicken wings, washed and towel dried (or combination)
- 1⁄2 cup flour
- 1⁄3 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground ginger
- Preheat oven 350 degrees.
- In a saucepan heat apricots, chardonnay, lemon juice, brown sugar simmer till sugar is dissolved.
- Puree in a blender till smooth.
- Add garlic, ginger, sesame oil and teriyaki sauce stir and set aside.
- In a gallon size bag mix flour, cornstarch, and spices.
- Shake a couple pieces of chicken at a time to coat with flour mixture and set aside till all chicken is coated.
- In a large frying pan heat shortening over medium high heat.
- Brown a couple pieces of chicken at a time raising the heat if need be to golden brown and crisp on all sides.
- Drain on brown paper.
- Coat each piece of chicken with apricot sauce place on a lined a large cookie sheet with foil.
- Bake for 50 minutes.
- Turn oven to broiler and crisp chicken watching not to burn.
My DH and I really like this dish. The chicken came out really tender and flavorful. The sauce was kind of salty, though. This is a keeper, overall.
DH and I both loved the sauce in this recipe! The combination of flavors was outstanding…..the apricots, garlic, and ginger all shine without any one ingredient being the star of the show. I am eager to try this sauce on chicken kabobs on the backyard grill this summer. I wish I had served this with rice in order to utilize the extra sauce in the pan. Also the suggestion to use a foil lined panned was a good tip. :-) It is very sticky. Great job Chef and good luck in the contest!!!
I would rate this recipe higher than 5 stars - It is fantastic. The instructions are well written, clear step by step and the ingredients are all in the right sequence to follow the steps. The finished chicken is moist, tasty and very attractive. This is a "Company's Coming" or special at home dinner.You won't have to twist my arm to make this again. The title says Highly Seasoned but that doesn't mean hot it means flavorful. I served it with buttered Parmesan noodles, steamed fresh whole green beans and steamed baby carrots. Better than excellent dinner