Korean chicken balls

Test yourself with Sumibiya of Radisson SAS Dubai Deira Creek’s top chef’s Korean chicken balls on sautéed sweet and sour vegetable strips recipe Discuss this article

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Korean chicken balls

For Chicken Ball
100g chicken Brazilian (minced)
10g carrot
10g leek
1pc egg
15g bread crumbs (panko)
A dash of salt and black pepper
Oil (vegetable) for frying

For Sauce
50g Korean chili paste
10cc mirin
10cc soya sauce
20cc water
20g sugar
Mixed vegetables
6pcs local lettuce
1pc cucumber (thinly sliced)
1pc carrot

Method
• Place the minced chicken in a bowl and add carrot, leek, salt, pepper, bread crumbs, egg and mix well.

• Mould the mixture into 15g each chicken balls and deep fry in oil.

• To prepare the sauce – add all the sauce ingredients together and mix well.

• Put this mixture on top of the fried chicken balls.

• To prepare the vegetables – cut the lettuce, cucumber and carrot into thin slices.

• To serve – place the sauce mixed chicken balls on top of the sliced vegetables.
Recipe courtesy of Sumibiya, Radisson SAS Dubai Deira Creek & Chef Kosaku Okita “Sam”