Citrus-Chili Chicken Balls

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recipe thursdayThanks to Tod for the inspiration about the sauce.

Citrus-Chili Chicken Balls
makes 80 balls

500 gr ground chicken
1 egg
1 lemon, juiced
1 mikan, juiced
1/2 cup onion, finley chopped
1 Tblsp cilantro, minced
1 Tblsp parsley, minced
1 anchovy fillet, minced
1 tsp salt
1/2 tsp black pepper
2 cups panko (bread crumbs)
Olive oil for frying
Sweet chili sauce (rooster sauce)

In a small bowl, whisk the citrus juices, onion, herbs, anchovy salt and pepper. Beat in the egg. Pour over the chicken and mush together with your hands until well-distributed. Add crumbs and mix again. The consistency will be soft, but not too wet--you may need to add more crumbs depending on how juicy your fruits were.

Form into small balls and working in small batches, brown in a little bit of olive oil, then transfer to a baking dish or casserole and bake at 180 for about 15 minutes. Drizzle with sweet chili sauce and toss to coat, then return to oven for about 15 minutes or until the sauce is sticky and brown. Serve with sweet chilli sauce on the side for dipping.

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