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1 broiler fryer chicken, cut
in parts
1/2 c. soy sauce
1/4 c. sherry
1/4 c. water
3 Tbsp. honey
2 Tbsp. sesame seed
1 Tbsp. minced green onion
2 cloves garlic, minced
1 tsp. freshly grated ginger
3/4 c. cornstarch, sifted and
1 c. chicken broth

Mix soy sauce, sherry, water and honey until honey
dissolves. Add sesame seed, onion, garlic and ginger; stir.
Add chicken, cover, and marinate in refrigerator for 1 to 2
hours, turning occasionally. Reserve marinade and 2 table-
spoons cornstarch. Dredge chicken in remaining cornstarch,
coating all sides well. Place enough cooking oil in deep
frypan to fill about 1/3 full. Heat to medium-high. Add
chicken a few pieces at a time and cook until dark brown on all
sides. Stir remaining cornstarch into 1/4 cup reserved mari-
nade. Add to remaining broth and marinade. Heat until smooth
and thickened. Pour over chicken.

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