Essential Cuisine

Korean Chicken Meatballs, with Korea Town Style Ketchup

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PREP TIME: 15 mins

COOKING TIME: 15 mins

SERVES: 10

WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.

Ingredients...

1kg minced chicken

60g spring onions, finely chopped

20g garlic paste

15g ginger paste

50g whole egg, beaten

100g breadcrumbs

20ml Whole milk

60g Essential Cuisine Korean Style Base

20g brown sugar

10ml soy sauce

Seasoning to taste

Oil for frying

Essential Cuisine Street Food Chef Korea Town Style Ketchup, to serve

Method...

1. In a suitable bowl gently mix the chicken, spring onion, garlic, ginger, egg, breadcrumbs, milk, Asian Korean Style Base, sugar, soy sauce and seasoning. Let it rest in the fridge for 20 minutes so the mixture firms slightly and is easier to shape.

2. Form 40 balls out of the chicken mixture, approximately 30g each, roll each ball in flour and remove excess.

3. Place around an inch of oil in a large frying pan and bring up to temperature. Fry the chicken balls in batches over a medium high heat for 5-6 minutes until piping hot. Continue until all the balls are cooked.

4. Serve with the Street Food Chef Korea Town Style Ketchup in a dipping sauce bowl.