Tag-Archive for » dipping sauce «

Chicken Balls With Oriental Dipping Sauce (Gluten Free)

ChickenBalls1 I am posting a Gluten Free recipe to give some love to all my followers who are gluten intolerant. Be sure to make sure that the ingredients you buy are listed as gluten free to make sure that it is truly gluten free if required for your diet. The dipping sauce is delicious and compliments these little gems perfectly I have listed adding rice wine or sherry I like to do a combination. I hope you enjoy.


Chicken Balls

2 chicken breast fillets
3 tablespoons vegetable oil
1 brown onion, finely diced
1/2 stick celery, finely diced
1 tablespoon gluten-free soy sauce or 1 tablespoon Braggs liquid aminos
1 egg, lightly beaten
salt, to taste
pepper, to taste


Oriental Dipping Sauce

3 tablespoons soy sauce, gluten-free or 3 tablespoons Braggs liquid aminos
1 tablespoon oyster sauce, gluten-free
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon toasted sesame seeds


1. Dice the chicken fillets into very small pieces.

2. Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.

3.Add the finely diced onion and celery to the wok and stir-fry for 1-2 minutes, until softened.

4. Place the cooked onion, celery and chicken into a food processor and process until finely minced.

5. Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.

6. Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.

Dipping Sauce

1. Mix all the sauce ingredients in a small bowl and set aside.

Finish Meat Balls
1. Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.

2. Drain the chicken balls on paper towel and keep warm.

Serve the chicken balls on toothpicks with the dipping sauce.

Bon Appetit

All photos taken by me unless otherwise stated

Please check out my new YouTube channel The Real Female Flying Chef

Thai Fish Balls With Chilli and Lime Mayonnaise
This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.


600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying


1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.

2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.

3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

4. Heat the oil in a large frying pan over medium heat.

5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

All photos taken by me unless otherwise stated.