to make Thai chicken dipping balls you will need:
- 4 chicken breasts
- 1 egg
- 25g panko (4.5 syns)
- 1 tbsp fish sauce
- 1 tsp hot chilli powder
- ½ tsp minced ginger (save your fingertips and use this)
- 2 garlic cloves, minced
- 3 spring onions, finely sliced
to make Thai chicken dipping balls you should:
- preheat the oven to 200°c
- put the chicken breasts into a food processor and blitz until they have a mince-like consistency (you can actually just use 500g chicken mince if you prefer, but doing it this way with breasts makes for a nicer taste and texture)
- next, combine all of the ingredients together in a big bowl
- spray a large baking sheet with a little oil (don’t strip away the coating by using Frylight, use this instead and get the job done properly)
- scoop out a tablespoon-sized ball of mixture and roll into a ball and place on the baking sheet, and then repeat
- bake in the oven for about 15-20 minutes
- serve with whatever dipping sauce you like, we used sweet chilli!