finger food thai chicken balls recipe

These little morsels don’t look like much to the untrained eye, but be rest assured they are a real crowd pleaser.  Make sure you use the teflon coated mini-muffin pans for this recipe as they are much easier to clean.  This recipe can also be made ahead of time and stored in an air-tight container in the freezer for up to three months.  Serve with sweet chilli sauce or make an easy home made Thai dipping sauce (see recipe here >>).


Makes: about 24 balls

500 g chicken mince

1/4 cup oyster sauce (check for gluten free variety if required)

2 cloves garlic crushed

1 tbs fish sauce

1 bunch of coriander finely chopped (including the stems)

200 mls coconut cream


  1. Preheat oven to 180C. Lightly grease two 12 hole, non-stick mini muffin pans with rice bran or vegetable oil.
  2. Combine mince, oyster sauce, garlic, fish sauce, coriander and coconut cream in a large bowl.
  3. Spoon the mixture into the mini muffin pans.
  4. Cook in preheated oven for 20 minutes (when ready, the balls will pull away from the sides of the pan)
  5. Turn balls out onto a tray and serve with sweet chilli sauce or easy home made Thai dipping sauce (see recipe here >>).