Gluten Free Crumbed Chicken Skewers with Coriander and Chilli Dipping Sauce
Gluten Free Crumbed Chicken Skewers with Coriander and Chilli Dipping Sauce
Enjoy this healthy and tasty chicken recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Grilling
  • Cooking Time 30 minutes
  • Yield 4 servings
As seen on Good Chef Bad Chef
Ingredients
  • Chicken mixtur:
  • 400 grams chicken mince
  • 2-3 tablespoon soy sauce
  • 1 tablespoon grated ginger
  • 1 garlic clove-crushed
  • 1 stick lemongrass, finely chopped
  • 1 cup sweet potato, grated and moisture squeezed out
  • 1 tablespoon coriander, chopped finely
  • Dipping Sauce:
  • ¼ cup soy sauce
  • Ginger
  • 4 tablespoons finely chopped coriander
  • 1 small fresh chilli, sliced finely
  • 2 teaspoons honey
  • Crumb:
  • 1 tablespoon rice flour
  • 1 cup Fantastic gluten-free rice crackers, crushed finely
Method
  1. To make the dipping sauce, combine all ingredients in a small jar or bowl and combine well. Set aside.
  2. The crumb is made by blending the rice crackers and rice flour together until it is a fine crumb.
  3. To make the chicken skewers, place all of the ingredients and blend until combined.
  4. Shape a small handful around each skewer and coat with the crumb mixture.
  5. 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.
  6. Serve chicken skewers with dipping sauce.

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