Briefly toast the sesame seeds and set aside. Peel half a clove of garlic and a piece of ginger about the same size. Put the cooking oil and sesame oil in a wok, sauté the ginger and garlic lightly. Add the brown sugar and let melt while stirring constantly. Add mirin and soy sauce. Reduce the sauce to the desired consistency over medium heat. Stir regularly to dissolve the caramelized sugar pieces. Stir in the sesame seeds towards the end of the cooking time. Remove the ginger and garlic, let the sauce cool to get the right consistency.

First cut the chicken into small pieces and stick them on a skewer. Season the chicken with salt and pepper and soak in buttermilk and season with tandoori, masala, salt, pepper and put in the fridge for about 3 hours. In the meantime, prepare the flour with the spices. Briefly drain the pickled chicken and roll it in the flour. Then fry in hot fat for 5 minutes. Place on a kitchen towel so that the fat can drain off. Then turn the skewers in the teriyaki sauce and serve.

Cut the pointed peppers into rings. Cut the white of the spring onions diagonally and add to the peppers. Add garlic oil and season with salt and pepper. Put briefly in the refrigerator so that it permeates a bit. Finely chop the green from the spring onions. (serves as decoration). Now the vegetables can be put in the oven at 180 degrees (convection) for about 20 minutes.

For the spicy coconut and lime rice, grate the lime peel and finely chop the chili peppers. Then put hot water and coconut milk in a saucepan. Add the chillies and the lime zest and bring to the boil, add salt and stir in jasmine rice. Then put the lid on and simmer over low heat for about 10 minutes. Finally, take the pot off the stove and let it soak for about 15 minutes. Finished!