1 whole fryer
1 tbsp. oil
1/3 c. soy sauce (reg. or low salt)
1/3 c. brown sugar
1/2 c. water
1 tbsp. catsup
1/4 c. dry sherry or apple juice
1/2 to 3/4 tsp. crushed red pepper (optional)
1 clove minced garlic
1 green onion, sliced (can use more)
2 tbsp. cornstarch
1 tbsp. water
2 tsp. toasted sesame seeds, if desired

Heat oil in Dutch oven, brown chicken all sides. Mix together soy sauce, brown sugar, water, catsup, sherry, pepper, garlic and green onion. Pour mixture over chicken. Cover, simmer 35 to 45 minutes. Remove chicken to platter, draining juices back into pan. Skim fat from sauce.

Blend together the cornstarch and 1 tablespoon water, stir into sauce. Cook stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.

Sesame seeds should be toasted in shallow pan at 350 degrees, 10 minutes, with frequent stirring to develop nutlike flavor.