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.
Ingredients
1–1.2kg Bird & Barrow Free Range Chicken Nibbles
Olive oil for drizzling
Sea salt and cracked black pepper
Marinade
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
Method
- 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.
- 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.
- 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