Jamie Oliver Teriyaki Chicken Wings Food

STICKY KICKIN' WINGS

Sticky kickin' wings image

Provided by Jamie Oliver

Categories Lunch & dinner recipes Dinner for two Chicken Lunch & dinner recipes Cheap & cheerful

Time 46m

Yield 2

Number Of Ingredients 5

Ingredients

1 tablespoon sesame seeds
4 large chicken wings
2 tablespoons teriyaki sauce
1 fresh red chilli
2 spring onions

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.

Nutrition Facts : Calories 306 calories, Fat 18.6 g fat, SaturatedFat 4.9 g saturated fat, Protein 27.1 g protein, Carbohydrate 7.4 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.4 g salt, Fiber 0 g fibre

CHICKEN TERIYAKI

Chicken Teriyaki image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh gingerroot
Splash sesame oil
1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon peanut oil
1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions

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.

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