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.
Ingredients
- ½ cup Barkers of Geraldine Rich Red Plum Sauce
- ½ tsp ground ginger or use fresh
- ¼ tsp chilli flakes
- 1 tsp five spice
- 2 cloves garlic peeled and sliced
- 20 Waitoa Chicken Nibbles
- ½ cup Soy sauce
- Generous drizzle Olivado Avocado Oil & Garlic
- 1 recipe party dip see below or your favourite store-bought dip
- Superb Herb Coriander
Instructions
- 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°C 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 or follow our recipe below and top with fresh coriander
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.
Tried this recipe?Let us know how it was!
