1 kilogram chicken nibbles
¼ cup plain flour
1 tablespoon baking powder
½ teaspoon Chinese five-spice powder
1 teaspoon sea salt
Miso and Sesame Dipping Sauce
300 grams silken tofu
2 tablespoons smooth peanut butter
2 tablespoons white (shiro) miso paste
2 tablespoons lemon juice
1 tablespoon sesame oil
1 clove garlic, crushed
purchased chilli jam and lemon wedges
Line a large baking sheet with baking paper.
Preheat oven to 200°C fan bake. Pat the chicken pieces really dry with paper towels. Combine the flour, baking powder, five-spice and salt together in a large plastic bag. Add the wings and shake so they are all coated.
Arrange on the baking tray, spacing them a little apart then bake for 30-40 minutes, turning once, until golden, crispy and fully cooked through. Cooking time will depend on the size of the nibbles.
Miso and Sesame Dipping Sauce: Process everything in a blender or food processor until smooth and silky. Chill until ready to serve. Makes 1½ cups.
To serve: Pile up on a plate and serve with the sauces and lemon wedges. Serves 4–6.