Chicken Balls With Oriental Dipping Sauce ( Gluten-Free)

“Posting some gluten-free appetizer recipes. This one is a Rick Grant recipe. Be sure to use gluten-free ingredients if required for diet.You can add some finely cut cilantro/coriander to the chicken balls if desired.”
READY IN:
45mins
SERVES:
30
YIELD:
30 chicken balls with dipping sauce
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Dice the chicken fillets into very small pieces.
  2. Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
  3. Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
  4. Place the cooked onion, celery and chicken into a food processor and process until finely minced.
  5. Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
  6. Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
  7. To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
  8. Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
  9. Drain the chicken balls on paper towel and keep warm.
  10. Serve the chicken balls on toothpicks with the dipping suace.

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