Thai Chicken Balls
AUSSIE BODIES TEST KITCHEN- 450g lean chicken mince (free-range/organic if possible)
- 1 egg
- 4 heaped tablespoon Trim Pure Soy Protein or Perfect Soy Protein
- 2 large spring onions finely chopped
- 1 tablespoon Hoi Sin Sauce
- 1 teaspoon sesame oil
- 1 teaspoon Sambal chilli paste or dried chilli (optional)
- 1 teaspoon grated fresh ginger
- 1 tablespoon Tamari or Soya Sauce
- 1 1/2 level teaspoons five-spice powder (reserve the ½ teaspoon for the flour mix)
- 1/3 cup fresh coriander finely chopped
- 1 tablespoon sesame seeds
- 2 tablespoons plain flour or rice flour
- peanut oil for shallow frying
Place chicken mince into a large mixing bowl. Add the egg, spring onion, hoi sin sauce, sesame oil, sambal, ginger, tamari and five-spice powder. Then slowly add the protein powder one tablespoon at a time mixing through with your hands until the soy protein is blended though the mixture. Add fresh coriander and give a final mix through.
Mix the flour, sesame seeds and the reserved ½ teaspoon of five-spice powder together on a plate.
Roll the mixture into balls (or burgers) then gently roll the balls into the flour and sesame seed mixture coating lightly (this will stop the chicken mixture from sticking to your hands; the mixture will be stickier than a normal burger mix). The flour should hold the mixture in its form and prevent it from falling apart when cooking.
Shallow fry the chicken balls in a heavy based frypan in approximately ½ cm peanut oil for approximately 2-3 minutes each side or until brown. Place browned chicken balls into a hot oven for approximately 10 minutes to ensure that they are cooked all the way through.
Shallow fry the chicken balls in a heavy based frypan in approximately ½ cm peanut oil for approximately 2-3 minutes each side or until brown. Place browned chicken balls into a hot oven for approximately 10 minutes to ensure that they are cooked all the way through.
Serving Suggestion: Serve chicken balls or burgers warm with a large green salad or the dipping sauce below.
Dipping Sauce:
- 2 tbsps tamari (or soy sauce)
- ¼ cup fresh chopped coriander
- The juice of 1 lime
- ¾ cup warm water (or to taste)
- 1 clove crushed garlic
- 1 tbs palm sugar or brown sugar (optional)
Mix tamari, coriander, lime juice, garlic and palm sugar together add warm water to taste. Dissolve the palm sugar.
Makes 6 large chicken burgers or 24 chicken balls.
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