Ingredients
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1 kg ground chicken
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2 cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I thi)
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2 garlic cloves, crushed
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1 small brown onion, finely chopped
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80 ml hoisin sauce
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1 tablespoon soy sauce
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2 teaspoons gingerroot, finely grated
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1/2 teaspoon sesame oil
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1/2 teaspoon five-spice powder
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3 tablespoons peanut oil
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1/2 cup sweet chili sauce
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2 tablespoons white wine vinegar
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1 egg
Instructions
- 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.