Chicken Balls With Chilli Dipping Sauce
600g minced chicken
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh coriander
1 cup (70g) stale breadcrumbs
1 egg white, beaten lightly
vegetable oil, for deep-frying
Chilli Dipping Sauce:
1 tablespoon chilli sauce
2 teaspoons soy sauce
1 tablespoon lime juice
1 tablespoon water
1. Combine the chicken mince, sauces, seeds, oil, coriander, breadcrumbs and egg white in a medium bowl; mix well.
2. Shape tablespoons of the mixture into balls, and then place on a tray. Refrigerate for 30 minutes.
3. Heat the oil in a large saucepan or wok, deep fry the balls, in batches, until browned and cooked through. Drain on absorbent paper.
4. Serve the chicken balls with the chilli dipping sauce.
Chilli Dipping Sauce: Combine all ingredients in a small bowl and mix well.
Chicken balls are suitable to freeze. Not suitable to microwave
NOTE: This recipe makes about 24 chicken balls that can be deep-fried several hours ahead. Reheat in a single layer on an oven tray in moderate oven until hot, about 15 minutes.