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Ingredients
500 g minced chicken or 500 g chicken thighs chopped finely in the processor
1 red chilli, de-seeded & diced
1 1/2 tsp fresh ginger, grated
1 onion, finely chopped
4 spring onions , finely chopped
zest of half a lime
100 g white breadcrumbs
1 egg yolk
1 tbsp sweet chilli sauce
1 tsp Chinese Five Spice
a little plain flour
3 tbsp sunflower oil
1 red chilli, de-seeded & diced
1 1/2 tsp fresh ginger, grated
1 onion, finely chopped
4 spring onions , finely chopped
zest of half a lime
100 g white breadcrumbs
1 egg yolk
1 tbsp sweet chilli sauce
1 tsp Chinese Five Spice
a little plain flour
3 tbsp sunflower oil
Method
- Measure the spring onion, chilli, ginger, onion and lime zest into a processor. Whiz until finely chopped. Add the chicken, breadcrumbs, egg yolk, sweet chilli sauce and five spice. Season and whiz until combined.
- Roll into small balls. Coat in the flour. Heat a frying pan until hot. Add oil, then fry the balls in two batches until golden and cooked through.
- Serve with chilli sauce and cocktail sticks.
