Sticky Nuggies - Recipe by Bec Vrana Dickinson

Ingredients

1 kg frozen chicken nuggets
100 g honey
200mL hoisin
2 Tbs sriracha, plus extra to serve
4 cm piece ginger, peeled and finely grated
3 garlic cloves, finely grated
Zest and juice of 1 lime

Toppers:

Toasted sesame seeds
Slice spring onion
Kewpie mayo

Method

Pre-heat the oven to 220cC. Line a baking tray with foil and spread the nuggets out on the tray. Bake until golden, about 18–20 minutes, turning halfway.

Add the remaining ingredients to a small saucepan and bring to the boil over a high heat. Reduce the heat to medium–high and simmer until reduced and sticky, about 4–6 minutes.

Tip the nuggets onto a serving platter or leave on the tray. Pour the sauce over the nuggets and toss to coat. Top with the sesame seeds and spring onion and serve with Kewpie and extra sriracha.

Credits: This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen. RRP $39.99.

Photo Credits: This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books. Available in stores nationally from September 3. Photography by Chris Chen. RRP $39.99.