January 23, 2017
Snacks, Poultry, Chicken,
Appetizers, Vietnamese, Quick Meals, Entertaining, Game/Sports Day, Food Processor, Oven Bake, Refrigerator, Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy more
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"From Super Food Ideas September '16. Have not included refrigeration times in the times. Chicken nibbles are chicken wings that have been cut in half at the joint and tips discarded. You can use whole chicken wings, if you prefer."
Combine soy sauce, fish sauce, palm sugar, garlic, lemongrass and lime juice in a jug.
Place chicken nibbles, in a single layer, in a ceramic banking dish and pour over the sauce, turning to coast, cover and refrigerate for 6 hours or overnight, if time permits and occasionally turning chicken in the marinade.
Preheat oven to 200C/180C fan forced.
Remove chicken from fridge and stand at room temperature for 15 minutes and then bake chicken in marinade for 35 minutes, turning twice during cooking or until chicken is browned and cooked through.
Meanwhile make Spicy Mint Sauce - Place all the ingredients in a small food processor or blender and process until well combined and almost smooth.
Sprinkle chicken with chilli and serve with mint sauce.
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Great chicken recipe! I replaced wings (we're not fans) with drumsticks. I used coconut sugar in place of palm and a tubed pureed lemongrass which is much easier to work with than fresh stalks (fresh lemongrass has failed me too many times.) I was able to gather enough fresh mint from the garden for the mint sauce even though the back-to-back snow and ice storms have done quite a bit of damage to most of my herbs. The chicken was served with a garnish of fresh cilantro/coriander and thinly sliced green onion/scallion and a basic Thai jasmine rice made with coconut milk, steamed veggies-broccoli, carrots and green beans and slices of cucumber sprinkled with rice vinegar. I really do need to make Asian food more often and get over my fear of it. Thank you for posting. Made for the FYC tag game.