Jamie Oliver Teriyaki Chicken Wings Food

STICKY KICKIN' WINGS

Steps:

• Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
• Still on the heat, sit the wings in the pan - they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
• Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
• Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
• Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

CHICKEN TERIYAKI

Steps:

• Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
• Add the prepared chicken pieces and leave for 15 minutes.
• Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
• Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
• Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.