Sticky ginger teriyaki chicken nibbles
Prep time
Cook time
Total time
Author: Lis @ The Fare Sage
Serves: 4
Ingredients
- 100ml Japanese soy sauce
- 100ml Mirin
- 100ml Dry Sake
- 1 tbsp caster (superfine) sugar
- 1 tbsp fresh ginger
- 2 gloves garlic
- 1 tbsp white sesame seeds
- 32 chicken nibbles
Instructions
- To make the ginger teriyaki sauce, place the soy sauce, mirin, sake and sugar into a pot. Grate the ginger and garlic using a fine microplane and add these to the pot.
- Bring to a boil, then reduce to a simmer for 2-3 minutes.
- Remove from the heat and allow to cool completely before adding the sesame seeds.
- Place the chicken nibbles into a large plastic container and pour over the ginger teriyaki sauce.
- Refrigerate for at least an hour, but preferably overnight.
- Preheat the oven to 165C Fan Bake. Line a large baking tray with two layers of foil and one layer of greaseproof or parchment paper. Spray with a little oil.
- Drain the chicken nibbles, reserving the marinade. Lay in a single layer onto the prepared baking sheet and place in the oven.
- Pour the reserved marinade into a pot and bring to a boil. Simmer vigorously for 4-5 minutes until slightly reduced.
- Bake the chicken in the oven for 30-35 minutes, basting with the reserved marinade every 10 minutes, until cooked through.
- Serve hot with a fresh coleslaw or salad, or as a finger food.
Recipe by The Fare Sage at https://www.thefaresage.com/sticky-ginger-teriyaki-chicken-nibbles/