Thai Chicken Balls with Sweet Chilli Dipping Sauce

500 g chicken mince

½ red capsicum, diced
3 spring onions, finely diced
1 carrot, grated
1 egg
1 tbsp soy sauce
1 tbsp sweet chilli sauce, plus extra, to serve
2 tbsp chopped coriander
1 cup dry breadcrumbs
oil, for frying
1 tablespoon extra finely chopped fresh coriander leaves
1/4 cup lime juice
1/2 cup extra sweet chilli sauce
steamed rice, to serve


Combine all ingredients, except oil and rice, adding enough breadcrumbs to bring mixture together. Roll into small balls.
Heat a heavy-based frypan over a medium–high heat, add a splash of oil and cook chicken balls until golden brown all over.
Serve with rice and combined extra coriander, lime juice and sweet chilli sauce.




Print Recipe
Midwest Foods Dubbo