Hoisin Chicken Balls
photo by Chef floWer
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
30-40 balls
ingredients
- 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 thi)
- 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
directions
- Preheat oven to 180°C.
- 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.
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Reviews
-
easy peasey recipe, I made up half. Had chicken tenderloins, and a stale bun. Put everything in the whizz, too easy. I would happily make these for a party, great finger food! I will make them again using real chicken mince (which I couldnt get this time) and I will whizz everything else, then add the chicken, I feel this will add texture to the balls!
-
Just made these and was very pleased with the recipe! I had only over one pound of ground chicken, but kept everything except the bread crumbs (used one cup) the same as posted for 1 kilo. What I really loved about them was the hint of five spice flavor ( I used the 1/2 teaspoon) without overpowering the overall taste. I had only canola oil and used that rather than the peanut oil to fry them, then popped them in the oven for about 12 minutes. The only regret for me was that it did take a bit of time. I cut everything by hand, but maybe should take the advice of other reviewers and do this in the cuisinart. I also liked the dipping sauce. Thanks so much for posting, Flying Chef, yum!
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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