These Sticky Ginger Soy Chicken Niblets are a real crowd pleaser, but best of all they are super easy to make. Toss all of the ingredients together in a bowl, add your chicken and then fry them off, it’s as easy as 1, 2, 3! Perfect for snacking on or as a starter to a main meal, these can be marinated ahead of time and kept in the fridge till you want to cook/serve them. No salt is required in this recipe as it comes from the soy sauce, if you don’t find this is enough adjust to your preference. You don’t need any step by step photos for Sticky Ginger Soy Chicken Niblets as the recipe is really simple and straightforward.

Serves 4

You will need: for Sticky Ginger Soy Chicken Niblets

1kg chicken niblets
3 tbsp dark soy sauce
2 rounded tbsp dark brown sugar
1 rounded tsp minced ginger
1/2 tsp minced garlic
1 tsp corn flour

For garnishing:
spring onions, finely sliced
sesame seeds

Method:

1. Add all of the ingredients to a mixing bowl along with the chicken niblets. Note, if you replace the dark soy sauce with light soy sauce you may want to use a little less as light soy sauce is saltier than dark soy sauce. Marinate the niblets for at least 30 minutes.

2. Fry the niblets in a hot pan with a little cooking oil; fry them uncovered for 3 – 4 minutes each side, then cover and allow to fully cook through to the middle over a medium/low flame for a further 8 – 10 minutes.

3. When you cook the niblets covered you will notice they release some liquid, uncover them and keep frying until the liquid reduces slightly. Add a splash of water if the bottom of the pan is sticky from frying the wings, use the water to loosen all of the caramelised bits in the pan. Also add in the remaining marinade and allow the juices to reduce until slightly thick and sticky, then remove from the heat.

4. Place the niblets in a bowl, reserve the juices in a dipping dish and use as a dipping sauce. Garnish the niblets with finely sliced spring onions and sesame seeds (toast them beforehand if you want a golden colour). Serve hot and enjoy!

 

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