1 kilogram chicken nibbles
4 tablespoons plain flour
1 teaspoon sea salt
1 tablespoon Chinese 5-spice
1 tablespoon each ground coriander and cumin
3 tablespoons butter
½ cup sweet chilli sauce
1 tablespoon soy sauce
finely grated zest and juice of 1 lime
hot chilli sauce to taste
Preheat the oven to 180˚C.
Put all the ingredients, except the chicken, in a large plastic bag. Add the nibbles in batches and shake well to coat.
Place in a single layer on a lightly greased baking tray and roast for 20 minutes. Turn the nibbles over and roast for a further 15-20 minutes until fully cooked, crisp and golden.
Sauce: Melt the butter in a small saucepan and when sizzling stir in the remaining ingredients, adding chilli sauce to taste. If making the hot sauce ahead, reheat before serving as the butter solidifies on cooling.
To serve: Pile the nibbles in a bowl and serve with the hot dipping sauce.