Thai Chicken Balls

600g minced chicken
1.5 tbs hoisn sauce
1 tbs soy sauce
2 tbs sesame seeds
1 tsp sesame oil
Ginger, 25g (or more) finely diced (slice length wise with a potato peeler, then dice)
1/2 bunch fresh coriander, washed well and chopped
1 green onion, diced (green onion on the stalk not a spring onion)
3 kaffir lime leaves, very finely diced
1 cup stale breadcrumbs
1 egg white, lightly beaten
neutral tasting oil, for deep frying, grapeseed oil works
sweet chilli sauce, for dipping

Combine mince, sauces, seeds, sesame oil, coriander, spring onions, lime leaves, breadcrumbs and egg white in a medium-sized bowl.

Mix well with hands.

Using wet hands, shape desertspoons of mixture into balls

Place on a tray and refigerate for 30 minutes.

In a large saucepan, heat oil until very hot.

In small batches, deep fry balls until golden and cooked through.

Drain on absorbant paper.

Serve chicken balls with sweet chilli dipping sauce or boiled rice and broccoli, garlic and sesame.

Try this with served on a wrap with lettuce, sweet chilli sauce and avocado salsa or with a bowl of rice and sweet chilli sauce.