Sticky Asian Chicken Nibbles


Sticky nibbles! Nothing says perfect snack like a big plate of hot, sticky, crispy chicken nibbles. Add a little extra chilli for that fired up effect. An ideal party snack.

Serves 6 – 8

1/2 cup Barkers of Geraldine Rich Red Plum Sauce
1/2 teaspoon ground ginger (or use fresh)
1/4 teaspoon chilli flakes
1 teaspoon five spice
2 cloves garlic, peeled and sliced
20 chicken nibbles (about 1.5kg) – we love Waitoa
1/2 cup soy sauce
Olivado avocado, infused with garlic oil, generous drizzle
1 recipe party dip (see below) or your favourite store-bought dip
Fresh coriander to garnish (we love Superb Herb)


Pour the Barkers plum sauce into your bag. Add ginger, chilli flakes, five spice powder and garlic.

Place chicken nibbles in the bag then add the soy sauce to cover nibbles well. Toss to coat. Close bag and softly shake to cover.

Chill in fridge several hours or overnight, turning bag occasionally. Remove nibbles from bag, reserving marinade.

Place nibbles on a foil-lined or baking paper lined baking tray. Drizzle with the Avocado Garlic Oil then bake, uncovered, in a 180 degree oven for 10 minutes.

Brush every 10 minutes with the remaining marinade up to three times within the 30 minutes cooking time.

Serve with your favourite creamy dip (we love Tzatiki) and some fresh coriander

Serve these with a homemade dip:
In a small bowl stir together a standard pottle of sour cream plus 3 tablespoons seed mustard of your choice. Garnish the dip with fresh whole chives.

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