Sticky Salmon and Teriyaki Chicken Izakaya Style Feast

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Meawhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat. Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

Once browned, lay the chicken onto another large baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

In a small bowl, combine the garlic, ginger puree, honey, half the sesame seeds, remaining soy sauce and the water for the sauce (see pantry for amount). Set your ginger soy glaze aside.

In another medium bowl, combine the mayo and remaining sesame seeds. Set your sesame mayo aside.

Pat the salmon dry with kitchen paper, then season with salt and pepper.

Wipe out the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once cooked, add the ginger soy glaze to the pan. Turn to coat the salmon and cook until sticky, 1 min. Remove from the heat.