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Hoisin Chicken Balls
This is one of my sisters 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.
| 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 think they are great, but regular breadcrumbs are fine.) |
| 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 |
Dipping Sauce |
| 1/2 |
cup sweet chili sauce |
| 2 |
tablespoons white wine vinegar |
| 2 |
tablespoons coriander, finely chopped |
- Preheat oven to 180c.
- 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
photo by  The Flying Chef
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