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1
1.
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2
For the sauce, cut 1/2 inch off tops of garlic.
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3
Peel off as much papery skin as possible.
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4
Place in small baking dish and drizzle with 2 tablespoons olive oil.
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Roast at 325 degrees F for 1 1/2 hours.
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Remove from the oven and cool until you are able to handle them.
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Then squeeze out the garlic into a small dish and discard the skins.
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8
2.
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Heat remaining olive oil in a large skillet.
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Cook onions over medium/low heat until caramelized, about 1 hour.
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Add garlic, stir to combine well and cook 1 minute.
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Add crushed pineapple and cook 1 minute more.
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Add brown sugar and cook until melted, stirring frequently.
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14
3.
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In a bowl, combine pineapple juice, teriyaki sauce, soy sauce, lemon juice, both vinegars and whiskey.
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Add cayenne pepper.
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Pour on top of the onion mixture.
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Bring to a boil, stirring occasionally, then reduce heat until simmering.
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Simmer until mixture is thickened and reduced by at least half, about 1 hour.
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20
4.
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When sauce is almost done, prepare chicken.
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22
In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt.
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Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture.
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Place on a plate until all chicken is coated.
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25
5.
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In a large pot, heat oil until 350 degrees F. Fry chicken a few pieces at a time until cooked through.
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Place on paper towels to drain.
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28
6.
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Toss cooked chicken in sauce, being sure to coat all chicken well.
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30
Sprinkle with additional sesame seeds.
