Chicken frikkadels with an Asian dipping sauce

Chicken frikkadels with an Asian dipping sauce

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 25 minutes
  • 10 minutes
  • Stonecross Chenin Blanc/ Chardonnay 2010


  • 4 free-range chicken breasts
  • 2 cloves garlic, crushed
  • 1 fresh red chilli, chopped
  • ¼ cup chopped coriander
  • 1 free-range egg
  • ¼–½ cup breadcrumbs
  • Sea salt and freshly ground black pepper
  • 2 T olive oil
  • Red spring onions, for garnishing
  • For the Asian dipping sauce, whisk together:
  • ¼ cup oyster sauce
  • 2 cloves garlic, crushed
  • 1 x 5 cm piece ginger, grated
  • Juice of ½ lemon
  • 2 T honey

Cooking Instructions

Preheat the oven to 180°C.
Chop the chicken into small pieces and place in a blender, then pulse until minced.
Remove from the blender and fold through the garlic, chilli, coriander and egg, adding breadcrumbs, as needed, to help combine. Season to taste.
Place a pan over a medium to high heat and add the oil.
Mould the minced chicken into bite-sized balls and fry in the hot oil for 5 minutes, or until golden.
Transfer to a baking tray and finish off in the oven for 2 to 3 minutes.
Thinly slice the spring onions and place in ice-cold water to curl.
Serve the warm chicken frikkadels piled in shallow bowls with a drizzle of Asian dipping sauce and a handful of crisp spring onion curls.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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