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These sticky teriyaki chipolata bites are irresistible!! Not only are they seriously easy to make with minimal prep time, but I guarantee they will disappear quicker than you can say, “Where did they all go?!” All you need are a few ingredients, a non stick dish and guests to please. They’re the perfect party food if you’re tired of the same old boring things!
If you’d rather have teriyaki as more of a meal, you’ll like my easy slow cooker chicken teriyaki recipe – it’s SO juicy and delicious!
If it’s more party food ideas you’re looking for, I highly recommend these delicious bacon halloumi bites and air fryer pigs in blankets!
Sticky Teriyaki Chipolata Bites – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Ingredients
Here is what you will need to make 24 bites.
- 375g (x 12) Chipolatas
- 45ml (1/8 Cup + 1 tbsp) Light Soy Sauce
- 45ml (1/8 Cup + 1 tbsp) Mirin
- 1 tbsp Runny Honey
- 1 tsp Sesame Seeds
- Chopped Fresh Parsley, To Serve (Optional)
Essential Equipment
- A Good Non Stick Roasting Dish *
*If you don’t have a really good non stick dish, line your dish with thick tin foil to avoid a hard clean up later!
Instructions
First, preheat your oven to 190°C/Fan 180°C/374ºF and, if necessary, line your oven dish with tin foil.
Next, if you have regular sized chipolata sausages, twist them in the middle and pull/cut apart to make lots of mini bites. You can already buy them this size from some supermarkets/butchers.
Then pour the soy sauce, mirin, honey and the sesame seeds into your prepared dish and give it a really good mix.
Next add the pork chipolata bites into the dish and mix well until everything is evenly coated.
Finally, pop them into the oven to cook for 30-35 minutes. Be sure to take them out half way and give them a good stir.
Ok, I know the washing up situation looks bad – but do you see now why I say you need a REALLY good non stick dish or to line it with tin foil yes?! Personally, tin foil wins every time for me as it avoids almost any clean up at all. And I’m all for making life as easy as possible! (Except in the picture above as I had a moment… luckily, that’s a really good non stick dish!)
How to serve chicken teriyaki chipolata bites
I recommend dishing these up on a nice serving plate and putting straight out on your buffet table along with some cocktail sticks – although they do still taste amazing when they’re cold too! Sprinkle with some freshly chopped parsley if you want to be fancy.
Don’t they look SO tempting?! I’m gonna be completely honest here and make a full confession – it took me and the Mr a whole 2 mins to eat the entire batch. There, I said it!!
Seriously, these are just ridiculously delicious and I whole heartedly think you should make them for all your festivities this year and next! The sweet and sticky teriyaki sauce is just so moreish and tasty… I mean, I really don’t think I can sell these to you anymore! You need them in your life, trust me.
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Sticky Teriyaki Chipolata Bites Recipe
These beautifully irresistible teriyaki chipolata bites are the perfect party food! You HAVE to give these a try at your next gathering.
Ingredients
- 375g (x 12) Chipolatas
- 45ml (1/8 Cup + 1 tbsp) Light Soy Sauce
- 45ml (1/8 Cup + 1 tbsp) Mirin
- 1 tbsp Runny Honey
- 1 tsp Sesame Seeds
- Chopped Fresh Parsley, To Serve (Optional)
Essential Equipment
- Non Stick Roasting Dish
Instructions
- Preheat the oven to 190°C/Fan 180°C/374ºF and line your dish with tin foil. Then twist and cut the chipolatas in half to make 24.
- Then, mix together the soy sauce, mirin, honey and the sesame seeds in the dish.
- Add the chipolatas, and mix until evenly coated.
- Cook in the oven for 30-35 minutes. Stir halfway to ensure even cooking.
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Serving suggestion
Scatter with fresh parsley and serve with cocktail sticks.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 138mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.