(This post has been updated from the original December 2017 version to provide a better experience for you)
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 you’d like to know how to make an authentic Japanese chicken teriyaki to impress all your friends and family, have a look at this chicken teriyaki recipe. You’ll have them all making yummy noises, that’s for sure!
Sticky Teriyaki Chipolata Bites Recipe
Here is what you will need to make 24 bites.
- 375g (x 12) Chipolatas
- 45ml Light Soy Sauce
- 45ml Mirin
- 1 tbsp Runny Honey
- 1 tsp Sesame Seeds
- Chopped Fresh Parsley, To Serve (Optional)
- A Good Non Stick Roasting Dish *
*If you don’t have a really good non stick dish, line your dish with tin foil to avoid a hard clean up later!
Sticky teriyaki chipolata bites instructions
First, preheat your oven to 190°C/Fan 180°C 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 brain fart… 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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- 375 g Chipolatas, (x 12)
- 45 ml Light Soy Sauce
- 45 ml Mirin
- 1 tbsp Runny Honey
- 1 tsp Sesame Seeds
- Chopped Fresh Parsley, (To Serve, Optional)
- Roasting Dish
- Preheat the oven to 190°C/Fan 180°C and line your dish with tin foil.
- Twist and cut the chipolatas in half to make 24.
- Mix together the soy sauce, mirin, honey & 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. Scatter with fresh parsley if you wish.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount 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.