CHICKEN AND CROUTON BALLS
Ingredients:
250 gms chicken breast fillets
1 small finely chopped spring onions (white part only)
2 tbsps. corn flour
1 tsp. light soy sauce
1/2 tsp. salt
1 tsp crushed red chili powder
1/2teaspoon black pepper
2 breads make 2 cups very dry mini croutons
Method:
*Put all of the ingredients, except for the croutons, in a food a processor and grind into a paste.
*Keep the mixture in the fridge for around half an hour, and meanwhile make the croutons
*Slice the bread and take the crusts off. Finely dice. Leave to dry
*Drop tablespoonfuls of the mixture onto the diced bread, and completely coat the balls with them.
*The mixture is pretty sticky but you can use spoons or oil your hands before shaping them.
+Heat up some cooking oil in a wok. Fry the balls for 2-3 minutes on medium heat. Turn them around constantly so that the bread doesn’t burn.
*They are done when puffed up and golden brown in colour.
*Drain on kitchen paper and serve with sweet chilli sauce.
Enjoy !
NOTE:
* Use dry and stale bread otherwise it will soak up loads of oil while frying.
* Make sure the balls are small in size. The bread will become much bigger once fried.
*DO NOT FRY ON HIGH HEAT! Otherwise the bread will become dark very quickly and balls won’t be cooked from inside.
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