They are not fried but steamed and served with steamed or boiled Chinese vegetables, and dipped in sweet chili sauce.
Preparation Time: 20 minutes plus 30 minutes chilling time
Cooking Time: 20 minutes
Ingredients 250 g chicken breast, chopped
1 clove garlic
Bit of ginger
2 spring onions
½ tbsp fish sauce
Small red chili, chopped
1 tbsp breadcrumbs
Small handful of coriander, chopped
Pak choi or similar Asian vegetable
1 - 2 tbsp sweet chili sauce
Put the chicken, garlic, ginger, spring onions, fish sauce, chili, breadcrumbs and coriander in a food processor and process to form a coarse paste.
Season well with salt and pepper.
Form into about 10 walnut sized balls, and put on a covered plate, and chill in the fridge for about 30 minutes.
Using a bamboo steamer or a double pot, as I did, put some baking paper on the bottom and lay the chicken bites on these and steam for about 15 to 20 minutes.
Meanwhile, cook the pak choi for a minute or so till it starts to wilt slightly.
Serve the chicken bites with the pak choi, and some sweet chili sauce for dipping in the middle of the plate.