Barbaryiaki Chicken with wasabi slaw and sushi rice.

BBQ Teryiaki roasted chicken, with wasabi, leek and carrot salad and sushi rice.

Fusion bonanza extravaganza. Because f you, that's why.

Sorry about the sh*te photo, I was hungry.

For the chicken:

• a chicken, or parts thereof
• 120ml soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp dark brown sugar
• 2 tbsp sesame seeds
• 2 garlic cloves, minced
• 1 (2cm) piece ginger, grated
• 2-3 tbsp of BBQ sauce
• 4 tbsp water
• 1 tbsp cornflour

1. Mix soy sauce, honey, rice vinegar, brown sugar, sesame seeds, garlic, ginger and BBQ sauce together in a saucepan.
2. Bring to a simmer over medium heat.
3. Combine the cornflour with water in a separate bowl (have fun with the non-Newtonian fluid you just made. You're welcome.).
4. Add that to the rest of the sauce, mix thoroughly and simmer for about 3-5min, stirring all the time. Take off the heat and let it cool down a bit.
5. Place chicken in a large bowl. Cover it evenly in the sauce, stick some clingfilm over the bowl, put it in the fridge and let it marinade for a few hours.
6. Pre-heat the oven to 180 degrees. Roast the chicken until it's cooked evenly, basting it regularly and adding a bit of oil if needed.

For the salad:

• 1 large or 2 small leeks, sliced
• 2-3 small carrots, grated
• 3 tbsp of mayo, the king of all condiments
• 2 tbsp of soy sauce
• 2-3 tbsp of wasabi paste (or, you know - green horseradish paste, more likely)

1. Combine all of the above.

For the sushi rice:

• sushi rice
• sushi rice seasoning

1. Boil rice.
2. Add seasoning.