1 1/2Tbsp peanut oil, to grease hands
2 Tbsp sesame seeds
Extra 1 Tbsp peanut oil
3 sheets nori
1/3 cup hoisin sauce
3 Tbsp Kewpie mayonnaise
350g chicken thigh mince
350g chicken breast mince
1 Tbsp miso paste
5cm-piece ginger, peeled, finely grated
2 cloves garlic, crushed
1 1/2 Tbsp soy sauce
1 Tbsp maple syrup
1/2 tsp sea-salt flakes
1 egg, lightly beaten
1/2 tsp freshly ground white pepper
100g panko breadcrumbs
Cook's tip: Kewpie is a brand of Japanese mayonnaise available from Asian grocers and the Asian aisle of large supermarkets.
Preheat oven to 180.C. Line a large oven tray with baking paper. Put chicken ball ingredients in a large bowl, stirring until well combined. Lightly grease hands with peanut oil and roll mixture into 25 walnut-sized balls. Arrange balls on prepared tray, sprinkle with sesame seeds and drizzle with extra peanut oil. Bake for 25 minutes or until balls are firm and just golden.
Meanwhile, cut nori sheets into 4 squares, then stack and use scissors to cut into thin shreds.
Remove chicken balls from oven and brush with Hoisin sauce. Drizzle over Kewpie mayonnaise and serve topped with shredded nori.