Kane's Kitchen - 8th May 2012 - Thai Chicken Balls

Thai Chicken Balls

  Serves 4 (24 balls)

Prep time: 15 mins

Cook time: 20 mins

What you’ll need:

• 500g chicken mince
• ½ cup Panko breadcrumbs
• 1 egg
• 1/3 cup fresh coriander, finely chopped
• 2 tsp ginger, finely chopped
• 2 large spring onions, finely chopped
• 1 tsp sesame oil
• 1 tsp sambal chilli paste
• 1 tsp fish sauce
• 1 tblsp oyster sauce
• 1 tblsp lime juice
• 1 tblsp tamari paste (or soy sauce)
• Peanut oil for shallow frying
• Sweet chilli sauce for dipping

What you’ll need to do:

1. Preheat oven to 200°C
2. In a large mixing bowl, combine chicken mince, breadcrumbs and egg and mix well.  Add ginger, spring onions, sesame oil, sambal chilli paste, fish sauce, oyster sauce, lime juice and tamari paste and mix. 
3. Add the coriander and give the mixture one last stir.  
4. Roll the mixture into balls which are evenly shaped and about the size of a walnut (about 1 tablespoon of mixture each).  If the mixture seems to be too “wet” and is hard to roll, add some more breadcrumbs until the mixture comes together. 
5. Shallow fry the chicken balls in a heavy based frypan for approximately 2-3 minutes on each side or until brown.  Transfer to absorbent paper towel. 
6. Once all the chicken balls have been fried, transfer to a baking tray and finish off the cooking process in the oven for 5-10 minutes, depending on the size of your balls.
7. Serve with sweet chilli dipping sauce.