1kg mince chicken
6 spring onions, finely chopped
20g garlic paste
15g ginger paste
2 eggs, beaten
10ml soy sauce
20g brown sugar
Seasoning to taste
Oil for frying
Gochujang mayo to serve
1. In a large bowl gently mix the chicken, spring onion, garlic, ginger, eggs, breadcrumbs, milk, gochujang, sugar, soy sauce and seasoning. Let it rest for 20 minutes.
2. Form 40 balls out of the chicken mixture. Roll each ball in flour.
3. Place around an inch of oil in a large frying pan, then in batches fry the chicken balls over a medium high heat for 5-6 minutes until cooked. Continue until all the balls are cooked.
4. Serve with the gochujang mayo.