Crispy Five Spice Chicken Nibbles with Hot Sauce
Photography by Aaron McLean.

Make sure you have lots of large napkins on hand when serving these delectable little morsels.
Serves: 4-6
INGREDIENTS
1 kilogram chicken nibbles
4 tablespoons plain flour
1 teaspoon sea salt
1 tablespoon Chinese 5-spice
1 tablespoon each ground coriander and cumin
Hot sauce
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
METHOD
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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.