0 — 
Sweet, salty and so so delicous! These chicken nibbles will have you coming back for seconds. Check out the recipe here.
1/2 cup rich red plum sauce
1/2 teaspoon ground ginger (or use fresh ginger)
1/4 teaspoon chilli flakes
1 teaspoon five spice
2 cloves garlic, peeled and sliced
20 chicken nibbles (about 1.5kg / 3.3lb)
1/2 cup soy sauce
Avocado oil with garlic, generous drizzle
1 recipe party dip (see below) or your favourite store-bought dip
Fresh coriander to garnish
- Pour the 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 / 355°F 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 and some fresh coriander.
Ingredients
1/2 cup rich red plum sauce
1/2 teaspoon ground ginger (or use fresh ginger)
1/4 teaspoon chilli flakes
1 teaspoon five spice
2 cloves garlic, peeled and sliced
20 chicken nibbles (about 1.5kg / 3.3lb)
1/2 cup soy sauce
Avocado oil with garlic, generous drizzle
1 recipe party dip (see below) or your favourite store-bought dip
Fresh coriander to garnish
Directions
- Pour the 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 / 355°F 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 and some fresh coriander.
