Thai Recipe for Chicken Balls with Dipping Sauce

INGREDIENTS FOR CHICKEN BALLS WITH DIPPING SAUCE

• 2 large, skinless, boneless chicken breasts (cut into cubes)
• 3 tbsp vegetable oil
• 2 shallots (chopped fine)
• 1/2 celery sticks (chopped fine)
• 1 garlic (crushed)
• 2 tbsp light soy sauce
• 1 small egg (beat lightly)
• salt
• pepper
• 1 bunch scallions
  
  Ingredients for Dipping Sauce
• 3 tbsp dark soy sauce
• 1 tbsp dry sherry or rice wine
• 1 tsp toasted sesame seeds

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We hope you enjoy cooking and making this delicious chicken balls with dipping sauce. Look for more Thai Recipes here.

• Heat 1/2 oil in a wok
• Add chicken and stir-fry over high heat till golden brown (2 to 3 mins)
• Remove chicken and set aside
• In the same wok, add in the shallots, celery and garlic
• Stir-fry till soft but not brown (1 to 2 mins)
• Remove and set aside
• Using a food processor, process the chicken, shallots, celery and garlic till finely ground
• Add in 1 tbsp of light soy sauce and enough egg to make the mixture fairly firm
• Add in salt and pepper to taste
• Trim scallions and cut into lenghts
• Reserve till require
• Form the chicken mixture into balls
• Heat the remaining oil in a wok and stir-fry the balls till golden brown (4 to 5 mins)
• Drain on paper towel and set chicken balls on a platter
• Add in the reserved scallions and stir-fry in the same wok (1 to 2 mins) then set the scallions with the chicken balls
• How to make the Dipping Sauce: Mix the dark soy sauce with rice wine or dry sherry and sesame seeds together
• Place mixture into a dipping bowl and set with chicken balls