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
Time Out Dubai Staff
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.