Teriyaki Chicken Wings with Teriyaki Rice Balls

How to make it

1. Marinate the chicken wings with Lee Kum Kee Sauce for Teriyaki Chicken for about 1 hour.
2. Heat a little oil in a pan and pan-fry the chicken wings over low heat until golden. Mix the remaining marinade with 4 tbsp water, add to the pan, and cook until the chicken wings are fully cooked.
3. In another pan, pan-fry the glutinous rice balls over low heat until golden. Add 80ml water, cover and cook until fully cooked, then fry until crispy. Brush with the teriyaki sauce from the chicken wings, sprinkle with sesame seeds, and serve.