Ingredients
• 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
Chicken balls
• 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.
Method
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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.
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Meanwhile, cut nori sheets into 4 squares, then stack and use scissors to cut into thin shreds.
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Remove chicken balls from oven and brush with Hoisin sauce. Drizzle over Kewpie mayonnaise and serve topped with shredded nori.