In a snap lock bag add all the ingredients, mix and then add chicken nibbles and marinate for 30 mins or 1 hr over night if time permits.
Preheat oven to 200C. Remove chicken from fridge. Stand at room temperature for 15 minutes.
Bake chicken on a tray lined with foil and cook chicken , turning till all nice golden colour for 40 minutes.
I added the water and cornflour together and made a slurry. I heated the marinade until warmed through and added the slurry to thicken sauce. Put chicken nibbles into sauce and serve.
