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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.