Recipe by The Flying Chef
This is one of my sister's favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.
Top Review by mummamills
easy peasey recipe, I made up half. Had chicken tenderloins, and a stale bun. Put everything in the whizz, too easy. I would happily make these for a party, great finger food! I will make them again using real chicken mince (which I couldnt get this time) and I will whizz everything else, then add the chicken, I feel this will add texture to the balls!
- 1 kg ground chicken
- 2 cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I thi)
- 2 garlic cloves, crushed
- 1 small brown onion, finely chopped
- 80 ml hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons gingerroot, finely grated
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon five-spice powder
- 1 egg
- 3 tablespoons peanut oil
- 1⁄2 cup sweet chili sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons coriander, finely chopped
Directions See How It's Made
- Preheat oven to 180°C.
- Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five spice and egg in a bowl. Shape into balls, by rolling mixture between your hands.
- Heat the oil in a large frying pan, cook chicken balls in batches, until browned all over (shake pan from time to time, to keep the round shape.).
- Transfer chicken balls to an oven proof dish, bake in the oven for 15-20 minutes or until cooked through, serve with dipping sauce.
- Dipping sauce.
- Combine all the ingredients in a bowl, mix well and pour into a serving bowl.