Sticky Asian-Style Chicken Nibbles
Baked, not fried, then tossed through a hot honey and soy glaze until they're properly lacquered. The tray disappears first, every time.
- Hero ingredient
- Chicken
- Time
- 45 min
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Space Jam
Fruitier and a full tier hotter — the version for people who ask for hotter.
Ingredients
- 1kg chicken nibbles
- 3 tbsp Sweet Sting Hot Honey
- 2 tbsp soy sauce
- 2 cloves garlic, grated
- 1 tbsp grated ginger
- 1 tsp sesame oil
- Sesame seeds and spring onion
Method
- 01
Heat the oven to 200°C fan. Pat the nibbles very dry, season, and spread on a lined tray with space between them.
- 02
Bake 30 minutes until the skin is crisp and browned.
- 03
Meanwhile simmer the hot honey, soy, garlic, ginger and sesame oil for 2 minutes until slightly syrupy.
- 04
Tip the hot nibbles into a bowl, pour the glaze over and toss until every one is coated.
- 05
Back on the tray for 5 minutes to set, then sesame seeds and spring onion.
