1. For the sauce, cut ½ inch off tops of garlic. Peel off as much papery skin as possible. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 325ºF for 1 ½ hours. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins.

2. Heat remaining olive oil in a large skillet. Cook onions over medium/low heat until caramelized, about 1 hour. Add garlic, stir to combine well and cook 1 minute. Add crushed pineapple and cook 1 minute more. Add brown sugar and cook until melted, stirring frequently.

3. In a bowl, combine pineapple juice, teriyaki sauce, soy sauce, lemon juice, both vinegars and whiskey. Add cayenne pepper. Pour on top of the onion mixture. Bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.

4. When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.

5. In a large pot, heat oil until 350ºF. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain.

6. Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds.