Recipe: Sam Mannering's chicken nibbles with soy, chilli and coriander

The ultimate finger food: succulent, flavour-packed chicken nibbles.
Jason Creaghan

The ultimate finger food: succulent, flavour-packed chicken nibbles.

I seem to go through phases with ingredients. I'll forget that chicken nibbles exist and then all of a sudden I'll notice them in the supermarket and binge on them like a toddler at a birthday party.

They have got to be the easiest thing to cook (with the possible exception of toast). These measurements are just a guide. If you're not into chilli, just give it a miss. 

These should always be eaten with your fingers. To suggest otherwise is sacrilege. 

*Recipe: Kung pao chicken
*Recipe: Tarragon chicken
*Recipe: Raj-style chicken livers from Sam Mannering's kitchen


Serves 4
Prep time: 10 minutes 
Cook time: 35 minutes 

1kg chicken nibbles
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
1 tsp cumin seeds
1 tsp honey
2 tsp Chinese chilli paste
generous handful fresh coriander

Combine all ingredients except for the chilli paste and coriander in a mixing bowl. Using your hands, rub the marinade into the chicken so it is well coated. Cover with cling film and leave to marinate in the fridge for at least an hour. Overnight is even better. 

An hour before you want to eat them, remove from the fridge and preheat the oven to 180C. Spread nibbles out in an even layer on a roasting tray and drizzle any remaining marinade over the top. Roast for about 35 minutes, until nibbles are golden brown and cooked through. Give the tray a shake several times during cooking so they are browned all over. 

Finely chop coriander and add to the chicken nibbles, along with the chilli paste. Toss well with any reduced sauce in the pan. Serve immediately. 

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