Ingredients
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1/2 cup peach Chardonnay wine, will do (Abor Mist or Andre peach Champagne)
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1 tablespoon fresh lemon juice
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1/3 cup brown sugar or 1/3 cup light honey
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6 garlic cloves, minced
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1/2 ounce fresh ginger, minced
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1/4 teaspoon sesame oil
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1/4 cup teriyaki sauce
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1/2 cup vegetable shortening
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5 lbs chicken thighs (or combination) or 5 lbs chicken wings, washed and towel dried (or combination)
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1/2 cup flour
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1/3 cup cornstarch
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon garlic powder
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1 teaspoon coriander powder
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1/2 teaspoon dried basil
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1/2 teaspoon black pepper
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1/2 teaspoon ground ginger
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4 ounces dried apricots
Instructions
- 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.