Bite-sized chicken nibbles are a versatile choice for easy eating. Marinated, crumbed or au naturel, they can be baked, barbecued, grilled or pan-fried and served simply as they come or as a substantial summer nibble with dips, nestled on an antipasto platter, or accompanied with seasonal salads for a main meal. Given their size and with the bone acting as a handle, chicken nibbles are especially great for kids.

Ingredients

• ¼ cup soy sauce
• ½ cup chicken stock
• ½ cup Sake
• ½ cup Mirin
• ¼ cup sugar
• 30 chicken nibbles, preferably those looking like a drumstick
• flaky sea salt
• cracked pepper
• 2 tblsp olive oil

Method

1. Make the Yakitori sauce by putting the soy sauce, chicken stock, sake, mirin and sugar into a saucepan. Simmer for 10 minutes or until reduced by one third. Chill.
2. With a small sharp knife cut the chicken away from the bone. Using your knife push the meat down the bone to make a baby drumstick. Clean the bone with a paper towel. Season well with salt and pepper, place in a bowl and rub in oil.
3. Barbecue the nibbles until crispy or cook in a griddle pan. Serve warm with the Yakitori dipping sauce.