These snack sized treats are great for a party or as a casual starter when entertaining. Kids will love them too! Make them ahead of time and simply cook them off when you are ready.
550g chicken mince
1 cup fresh breadcrumbs
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
2 green onions, sliced
1/4 cup chopped coriander
1/3 cup sweet chill sauce, extra
2 teaspoons lime juice
2 tablespoons peanut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 15 minutes
Combine chicken mince, breadcrumbs, fish sauce, sweet chilli, green onion and coriander, mixing well. Roll mixture into walnut-sized balls. Refrigerate for 15 minutes.
Mix together extra sweet chilli sauce and lime juice, set aside.
Heat oil in a non-stick frying pan. Cook chicken balls in batches over medium heat until golden and cooked through.
Serve with sweet chilli dipping sauce.