Serves 10-12

Free of: Gluten and top allergens

Ingredients

Chicken Balls

• 1 1 ⁄2 lbs (0.7 kg) ground chicken
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh ginger, minced
• 1 cup (250 mL) fresh basil leaves, roughly chopped
• 3 green onions, minced
• 1 tsp (5 mL) hot chili sauce [Look for allergen-free, gluten-free brand]
• 1 tbsp (15 mL) ground allspice
• Salt and pepper
• 1 cup (250 mL) cornmeal
• 1 ⁄4 cup (60 mL) vegetable oil

Sweet and Sour Sauce

• 1 cup (250 mL) pineapple juice
• 1 cup (250 mL) ketchup
• 1 ⁄4 cup (60 mL) brown sugar
• 1 ⁄4 cup (60 mL) rice wine vinegar

Method

1. Add all ingredients for chicken balls to a large bowl, except the cornmeal and vegetable oil. Stir until thoroughly combined.
2. Using your hands, take about 2 tbsp of mix, and roll into a ball. Continue this process until the mixture is used up.
3. Place cornmeal in a wide, flat bowl. Roll chicken balls in to coat.
4. Using a large sauté pan, heat the vegetable oil over medium heat. Add balls and turn often, until cooked through and golden brown.
5. For the sauce: combine ingredients in a saucepan. Bring to a boil, reduce heat to a simmer for 3 minutes, stirring occasionally. Remove from heat.
6. Serve warm chicken balls on skewers. Drizzle with sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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