Ingredients

Step by step

1. Place the chicken breasts, cornflour, egg, ginger, garlic, a pinch of salt, a pinch of caster sugar and the sesame oil into a food processer, pulse a few times to turn it into a minced paste consistency. Stir in the sweetcorn.
2. Put the crushed tortilla chips in a bowl and the beaten egg in a separate bowl.
3. Scoop out the chicken mixture with your hands into even-sized balls, about 3cm. Transfer to a plate.
   Tip

   Vegetarians could use button mushrooms or chunks of courgette. Season really well before coating in egg and crushed tortilla chips.
4. Next dip the chicken balls first in the beaten egg then into the crushed tortilla chips to coat. Set aside.
5. Pour vegetable oil into a wok until it reaches a third of the way up the sides. Put over a high heat. To check if the oil is ready for deep frying, place a wooden chopstick in the centre – if bubbles form, the oil is ready for deep frying.
6. Fry the chicken balls in 3 batches: carefully lower 6 coated chicken balls at a time into the hot oil. Continuously turn the chicken balls in the oil and cook for 4-5 minutes till brown. Drain on kitchen paper.
7. Serve the cooked chicken bites on a serving plate with sweet chilli sauce and tamari or soy sauce in separate dipping bowls.