Baked Korean Chicken Nibbles

Serves 6 as a snack

These tasty, sticky chicken nibbles are impossible to resist. Serve them up to a hungry crowd (with plenty of napkins) and just watch them disappear.


1–1.2kg Bird & Barrow Free Range Chicken Nibbles

Olive oil for drizzling

Sea salt and cracked black pepper


3 tbsp Korean chilli paste (Gochujang)*

2 tbsp brown sugar

2 tbsp apple cider vinegar

2 tbsp soy sauce

1 tbsp sesame oil

2 cloves garlic, finely diced

To serve: sesame seeds, finely sliced spring onion, good quality mayonnaise


  1. Preheat oven to 180°C. Drizzle the chicken nibbles with olive oil, season with sea salt and cracked black pepper. Toss well and roast for 20 minutes.
  2. Mix the marinade in a bowl. Pour over the roasted chicken nibbles and spend a good minute basting the chicken to ensure the pieces are well coated. Bake for a further 20 minutes. Remove once during this time and toss the chicken through the sauce. This will ensure the end result is sticky and well coated.
  3. Sprinkle with sesame seeds and spring onion. Serve immediately with mayonnaise on the side.

*You’ll be able to find gochujang at most Asian groccers