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Spicy Chicken Balls with Chile and Ginger Sauce

Categories: Entertaining, Finger Foods, Party Snacks, Spicy
Type: Appetizers and Snacks

Chile peppers give these chicken balls a deliciously spicy punch.

Prep Time: 45M

Cooking Time: 25M

Serves: Serves 8


  • 1/3 cup dried apricots
  • 1 tbsp honey
  • 3 tbsp brandy
  • 13/4lb (800g) skinless boneless chicken breasts, coarsely chopped
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup cooked long-grain rice
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely chopped fresh sage leaves
  • 1 tbsp finely chopped fresh basil leaves
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 2 fresh red Thai chile peppers, seeded and chopped
  • 1 large egg
  • olive oil or vegetable oil
  • sea salt and freshly ground black pepper

For the chile and ginger sauce

  • juice of 4 limes
  • 2 tbsp olive oil
  • 2 fresh red Thai chile peppers, seeded and chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 scallion (green onion), thinly sliced on the diagonal, for garnish
  • 1 small bunch watercress, broken into small sprigs, for garnish
Spicy Chicken Balls with Chile and Ginger Sauce photo

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  1. Combine the apricots, honey, and brandy in a saucepan over medium-low heat. Bring to a boil, reduce the heat slightly, cover, and simmer for 5-10 minutes until the liquid has been absorbed. Leave to cool a bit, cut the apricots into small dice and set aside.
  2. Pulse the chopped chicken in a food processor for 15-20 seconds until the meat is minced (be careful not to turn it into a paste). Transfer to a bowl, and add the apricots, nuts, rice, garlic, herbs, chiles, and egg. Season with salt and pepper. Mix well, and shape into walnut-size balls.
  3. Heat oil in a wok or pan. Working in batches, deep-fry the balls for 5-10 minutes, until golden brown. Drain, and set aside to keep warm. To make the sauce, combine the lime juice, oil, chiles, and ginger in a jar. Seal, and shake until well mixed. When ready to serve, put all the spicy chicken balls on a warm serving platter, drizzle the sauce over the top, sprinkle with the scallion, and garnish with the cress. Serve immediately.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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