Combine the minced chicken with the ginger, garlic, five-spice powder, sesame oil, pepper and salt. Wet both hands with some water and shape into 24 meatballs. Set aside. Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown but cooked through. Drained them on a plate lined with paper towels. Make the sweet `n`sour sauce by mixing all of the ingredients together. Heat up the wok with a little bit oil and quickly fry the onion. Add the sweet and sour sauce and cook it until it’s thickened, then add the meatballs. Stir to coat well with the sauce. Serve immediately topped with toasted sesame seeds and chopped spring onions.

Serves 2

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