1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
1 teaspoon crushed red pepper seeds
1 teaspoon white sugar
1 teaspoon mustard
1 teaspoon minced fresh ginger root
1 teaspoon dried oregano
1 teaspoon celery seed
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
1 teaspoon all-purpose flour
1 tablespoon grated Parmesan cheese
In a food processor or blender combine vegetable oil, Worcestershire sauce, chili sauce, crushed red pepper seeds, sugar, mustard, ginger, oregano, celery seed, garlic powder, parsley, and red pepper flakes. Mix all together and set aside. Sprinkle balsamic vinegar over chicken.
Heat olive oil in large skillet over medium heat, add chicken, lower heat, and cook, approximately 5 minutes per side.
Meanwhile, heat vegetable oil in large skillet over medium heat. Add balsamic vinegar, olive oil and chicken and cook, stirring occasionally, for about 5 minutes.
Remove chicken from skillet and set aside.
Saute chicken in heating oil until yellow with a golden hot brown color. Remove skin from skillet, cut inside through center of two strips, keep pasties formed, and squeeze juices out of cavity.
If possible, spread sauce over chicken and smear with red pepper flakes.
Add chicken breasts and sauce and toss gently to coat all parts well. Sauce might call for cooking garlic strings over a fire, or a slicing knife or fork while the chicken is still in-situ in the skillet. Pour sauce over thigh, cut along side and onto all sides in more or less a blanket to that end, and worry about browning as meat will crack on the bottom edge.
Also note the nutmeg with a fork, if desired. Brush sauce with balsamic vinegar and simmer for about 10 minutes until slightly lemony.