Mauna Kea Korean Broiled Chicken

Actually this is not exactly Mauna Kea Korean Chicken, since it's not deep fried... but it still uses the same Korean barbeque sauce. It's sweet, so the kids like it.
Here's how I made it:
1/2 C shoyu
1/2 C sugar (I used raw sugar)
1T sesame oil
1T toasted sesame seeds
3 garlic cloves, crushed
1T ginger, grated
green onion, chopped
Traditionally, you should add Korean Kochujang (chili) sauce, but I omitted it since my kids are sort of intolerant of too much spice. It's still good without it!
If you were making kalbi you would marinate the meat and then grill. For the original chicken recipe you would deep fry the chicken so it's crispy, but instead I simply broiled the chicken after marinating. I precut the chicken into smaller pieces so it's easier for my kids to eat. If you do this, you should watch to see when the chicken is done. It might take about 30 minutes or so. Flip to brown the other side. You can serve with extra sauce for dipping, which kids love to do. The sauce is also excellent for dipping assorted other vegetables that happen to be around, which greatly increases the likelihood that your kids will eat them. In this case, broccoli and squash.

The broccoli is simply steamed, and the sweet dumpling squash is roasted. I added brown sugar to the squash and my 2 year old girl gobbled it up. It didn't go over very well with my boy, but with the barbeque sauce the taste seems to improve :)

I also put in two mini onigiri because I really think chicken should go with rice, even though my 6 year old often doesn't agree. I think he doesn't like to take the time to eat rice when he'd rather eat more interesting foods during their short lunch period. We'll see if he goes for it. I am so short on fruits that all he gets is cherries! Carrot stars complete this bento.
Luckily it's the end of the week and maybe I can find more interesting fruits this weekend at the farmers markets. Happy weekend friends! ^_^