Sticky ginger teriyaki chicken nibbles are truly finger-licking good. Sweet and salty, gingery and garlicky, crisp and succulent, they are pretty addictive either hot or cold. They make a wonderful finger food for the party season, or are equally divine for a mid-week dinner with a crisp coleslaw on the side. However you choose to serve them, make them today!
When it come to chicken nibbles, I’m borderline obsessive. Just can’t get enough. I reckon if I was to take up competitive eating, chicken nibbles would be my thing. There seems to be no limit to how many I can put away. Especially when it comes to these gorgeous sticky ginger teriyaki chicken nibbles. Though if it was a race I think I’d come last. For years I have tortured my family by laboriously eating chicken nibbles with a knife and fork. Ridiculous I know, but it was the only way I knew how to control the balance of succulent flesh and crisp skin to create the perfect mouthful. Until now.
Since returning to work after parental leave, I’ve joined a new team. Though we’re all bankers, the majority of us are also dedicated foodies. Much of our spare time is spent discussing food, sharing ideas, gloating over what delights we had for dinner the previous evening, or planning our next lunch outing. I feel right at home.
On a recent lunch excursion, my new foodie friend shared with me a video that has revolutionised the way I devour chicken nibbles. And its so simple. Take hold of the wing part of the nibble in one hand, and gently twist out the bones one by one. You’re left with the perfect boneless little mouthful of yumminess. Every bite is just right. Check out the video on YouTube. If you love nibbles, you’ve got to watch this! Finally I can put away the knife and fork and eat these sticky ginger teriyaki chicken nibbles properly.
In this make-again-and-again gem of a recipe, the sweet and salty teriyaki sauce I use in my teriyaki salmon gets an added kick of ginger and garlic. By the way, did you know you can freeze fresh ginger? Buy a large piece of fresh ginger and pop it straight into the freezer, or in a freezer bag if you prefer. Then simply grate it straight from the freezer using a microplane. If the piece you buy is nice and fresh the skin is fine enough you don’t even need to peel it. Such a time-saver.
These wonderful sticky ginger teriyaki chicken nibbles are so easy to prepare. And they taste amazing. They’ll have a nice flavour with just an hour of marinating time, but if you do have time to marinate them overnight, they’ll knock your socks off!
- 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.