CHICKEN TERIYAKI (JAPANESE)
1 c. corn syrup
1 c. soy sauce
1/2 tsp. Accent
8-10 chicken pieces
Mix syrup, sauce and Accent; pour over chicken in shallow baking dish or pan. Marinate in refrigerator overnight, turning pieces once or twice to coat well. In same pan, bake at 350 degrees until tender. Turn and baste occasionally. Make enough marinade to thoroughly coat the chicken. May also be cooked over open grill. Easy recipe for large crowds.

CHICKEN - JAPANESE STYLE SAUCE:
1 c. shoyu
1 c. sugar
1/2 c. sherry wine
Use 2 or 3 fryers. Flour and salt the chicken which has been cut in small pieces; dip in egg and roll in cracker meal. Fry in deep oil until lightly browned. Bring sauce to a boil. Dip chicken in sauce after chicken is drained from oil. Sprinkle shiro goma (white sesame seed) and bake in a foil lined pan in a slow oven, 300 degrees for 45-60 minutes or until done. (Recipe can be made the day before and served cold.)

JAPANESE CHICKEN WINGS
3 lbs. chicken wings
1 c. flour
1/2 c. margarine or butter
1 egg
SAUCE:
3 tbsp. soy sauce
3 tbsp. water
1 c. white sugar
1/2 c. vinegar
1/2 tsp. salt (optional)
1 tsp. Accent or seasoned salt
Cut wings in half. Dip in beaten egg; then flour. Fry until deep brown and crisp. Transfer to shallow pan, 9 x 13 inches. Combine sauce ingredients and heat. Pour sauce over wings and bake at 350 degrees for 1/2 hour. Spoon sauce over wings during baking. Chicken legs may be used. Serve with rice.

CHICKEN - JAPANESE STYLE
1 c. orange marmalade
3/4 c. water
1 (8 oz.) can apricots, drained and pureed
3/4 c. burgundy wine
1/2 c. orange juice
2 tbsp. red currant jelly
2 tbsp. brown sugar
2 tbsp. cornstarch
1/4 c. cold water
6 (8 oz.) chicken breast halves, skinned, boned and lightly pounded
Flour
Salt and pepper
Oil
1/4 c. sherry
1/4 c. brandy
Garnish with halved apricots
and chopped fresh parsley
Combine first seven ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch dissolved in water, stirring constantly. Simmer sauce until thickened, about 5 minutes. Meanwhile, dredge chicken breasts lightly in flour seasoned with salt and pepper. Heat oil in large skillet, add chicken and saute until golden brown on both sides; do not over cook. Drain on paper towels. Pour off oil and wipe out skillet. Return chicken to pan, add sherry and brandy, simmer 2 minutes. Stir in apricot sauce, spooning over chicken to coat lightly. Transfer chicken to heated platter and garnish with apricot halves and chopped parsley. Serve with remaining sauce. Makes 6 servings.

JAPANESE - STYLE
4 whole lg. chicken breasts
1/4 c. peanut oil or cooking oil
1/4 c. soy sauce
1/4 c. dry sherry
1 tbsp. brown sugar
1 tbsp. grated fresh gingerroot or 1 tsp. ground ginger
1 clove garlic, minced
1/2 tsp. salt
18 fresh mushroom caps
3 med. zucchini, cut in 1" slices
(about 18 pieces)
Cut breasts through white cartilage at V of neck. Using both hands, grasp the small bones on either side. Bend each side back, pushing up with fingers to snap out breastbone. To split breast, cut in 2 lengthwise pieces. Working out from center, pound each to form 5 x 5 inch cutlet. Cut into strips about 1 inch wide. Combine next 7 ingredients. Place chicken in shallow baking dish; pour marinade over. Cover; refrigerate 4-6 hours, spooning marinade over occasionally. Remove chicken, reserving marinade. Pour some boiling water over mushrooms in bowl. Let stand 1 minute; drain. On long skewers thread chicken accordion-style alternately with zucchini and mushrooms. Grill over medium hot coals for 12-15 minutes; turning and basting often with marinade. Serves 6.
Hi Lisa,

Hope one of these will help find what you're looking for.

Joe

JAPANESE TERIYAKI MARINADE
1/4 c. soy sauce
1/4 c. orange juice
1/2 tsp. ginger root, shredded
1 tsp. honey
2 garlic cloves, bruised
Combine all ingredients in a blender and liquify completely. Heat to a boil in a small saucepan, then simmer 1 minute. Remove from heat and cool. Makes about 1/2 cup. Will marinate 2 to 3 pounds of meat.

JAPANESE MARINATING SAUCE
2/3 c. soy sauce
1/3 c. water
1/2 tsp. ginger
1/2 tsp. garlic
1/3 c. sugar
1 tbsp. sweet rice wine (Mirin) -
optional
Go by your taste, if too salty, add sugar; if too sweet, add more soy sauce.