Sticky Asian Chicken Nibbles
Gluten Free
Serves 6-8 people
10 min prep
40 min cook
Succulent, sticky chicken nibbles covered in a rich plum sauce.
By Barker's
Ingredients
- 1/2 cup Barker’s Central Otago Rich Red Plum Sauce
- 1/2 tsp ginger
- 1/4 tsp chilli flakes
- 1 tsp Five spice
- 2 cloves Garlic
- 1/2 cup soy sauce
- 20 chicken nibbles
- avocado oil
- to garnish Coriander
Method
- Preheat oven to 180°C.
- Pour plum sauce into a clean, plastic bag. Add ginger, chilli flakes, five spice powder and garlic.
- Place chicken nibbles in bag then add soy sauce (or gluten free tamari 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, for 10 minutes.
- Brush every 10 minutes with remaining marinade up to three times within the 30 minutes cooking time.
- Serve with 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 and coriander.
This Recipe Uses
Central Otago Plum Sauce
$6.00
290g
