Thai bites of chicken

Here is my latest chicken bites, with a spicy Thai touch. Served with sweet chili sauce, they have been very successful. I used rice flour for them to be gluten free. Usually, I add an egg but avoid it this time, they were easier to shape and have a more pleasant texture.

Bouchées de poulet à la thaï,
Thai bites of chicken,
gluten and egg free

Serves 4 to 6 as appetizer
450 g chicken fillets
2 cloves fresh garlic
3 stalks of fresh onions
2 cm ginger, grated
1 large tablespoon of Thai curry paste
fresh coriander (depending on your taste)
3 to 4 tablespoons of rice flour
a little olive oil for cooking

In a robot equipped with a knife, put chicken cut into pieces. Mix to reduce in puree.
Add fresh garlic and onions shopped. Mix.
Add the curry paste, ginger, chopped coriander and 2 tablespoons of flour.
Mix everything into a paste with a soft texture and elastic under the finger.
On a board or a marble, put 2 tablespoons of rice flour.

With a spoon, draw a little preparation on the flour and roll a small ball.
Do the same with all the chicken.

Heat a large skillet. When it's hot, add 1 to 2 tablespoons of olive oil. Drop the dumplings one by one. The time to place them all, you can start to return them. Made small, they cook quite quickly.
You can prepare them a little in advance, store them in the pan with a lid and heat a few minutes before serving warm

Enjoy nature or you can serve with the sweet chili sauce

They are also good cold.