Crumbed Chicken Skewers With Coriander & Chilli Dipping Sauce
Recipe by Justine Schofield
4 person | 
30 minutes
Ingredients
Chicken Mixture:
- 400g chicken mince
- 2-3 tbsp AYAM™ gluten-free soy sauce
- 1 tbsp grated ginger
- 1 garlic clove, crushed
- 1 stick lemongrass, finely chopped
- 1 cup sweet potato, grated and moisture squeezed out
- 1 tbsp coriander, chopped finely
Crumbs:
- 1 tbsp rice flour
- 1 cup Fantastic gluten-free rice crackers, crushed finely
Dipping Sauce:
- ¼ cup AYAM™ Soy Sauce
- Ginger, to taste
- 4 tbsp finely chopped coriander
- 1 small fresh chilli, sliced finely
- 2 tsp honey
Method
- To make the dipping sauce, combine all ingredients in a small jar or bowl and combine well. Set aside.
- The crumb is made by blending the rice crackers and rice flour together until it is a fine crumb.
- To make the chicken skewers, place all of the ingredients and blend until combined.
- Shape a small handful around each skewer and coat with the crumb mixture.
- Place on a hot oiled gill pan and cook on each side until cooked through. Cook in batches and repeat the process with the remaining mixture.
- Serve chicken skewers with dipping sauce.
