Finger food for drinks parties, starters or whenever a yummy nibble might fit the bill.
Makes 20
500g/1lb 2oz chicken thighs, skinless and boneless, cut into 40 pieces
Sesame seeds and thinly sliced spring onions, to garnish
For the marinade:
2 garlic cloves, grated
Thumb-sized piece of fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp white wine vinegar
1 tbsp clear honey, plus
extra to taste
1 heaped tsp medium-hot Korean Gochujang paste
20 wooden/metal skewers
A baking sheet, greased
1. Combine all the ingredients for the marinade in a large bowl. Add the chicken pieces to the bowl and leave to marinate for no more than 30 mins.
2. Preheat the oven to 190C/Fan 170C/375F.
3. Put two pieces of chicken onto each skewer and lay them on the prepared baking sheet. Cook the chicken for 10–12 mins.
4. While the chicken is cooking, reduce the marinade in a small saucepan on a low-medium heat for about 3 mins, adding a little more honey to taste.
5. When the chicken is cooked, brush or spoon the sauce on top and sprinkle with the sesame seeds and spring onions.
Recipe from Party-Perfect Bites by Milli Taylor. Photography: Helen Cathcart (Ryland, Peters & Small).
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