Chicken Hoisin Meatballs


Minced chicken, preferably thigh meat 200g
Breadcrumbs 30g
Butter 5g
Ginger, grated 5g
Small onion, finely diced 1
Lee Kum Kee (Professional) Hoisin Sauce and extra on the side for dipping 60g
Oil for deep frying


1 Fry the onions in the oil until just softened
2 Add to the chicken mince with the Lee Kum Kee (Professional) Hoisin Sauce , breadcrumbs and ginger.
3 Shape into balls and deep fry in the oil until golden. (Makes 30 medium balls)
4 ​Serve piled on a plate with Hoisin Sauce for dipping.
Serves   2 as main or 4 as starter 
share on facebook
send email

More Recipes

Hot Off The Wok -
Chicken Hoisin Meatballs Cooking Tips

Episode 1 - Hot Off The Wok - Behind Authenticity - China Tang
Episode 10 - Hot Off The Wok - Behind Authenticity - Fish School
By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy