Ingredients
Chicken and sesame balls
Sweet and sour tomato sauce
Method
1.Preheat oven 200°C (180°C fan forced) Line a large baking tray with baking paper.
2.Rinse the coriander, pat dry with paper towel. Finely chop coriander root and stems; reserve leaves.
3.Add the chicken mince, chopped coriander roots and stems, green onions and 1 teaspoon of the sea salt flakes to a large bowl. Using clean hands mix well. Roll into small walnut sized balls.
4.Combine the sesame seeds, chilli flakes, lemon zest, white pepper and remaining sea-salt into a shallow bowl. Roll the chicken balls in the sesame seed mixture and place onto the prepared tray. Spray chicken balls with rice bran oil spray. Bake for 25-30 minutes or until golden brown and cooked through..
5.Meanwhile, make sauce: Heat oil in medium saucepan over medium heat, cook onions for 5 minutes or until soft. Add remaining ingredients and bring to the boil; simmer, uncovered, for 10 minutes or until thickened.
6.Serve chicken balls with the sauce and coriander leaves.
Chicken balls suitable to freeze. Not suitable to microwave
Note
