Asian coated chicken nuggets

500g chicken mince
Salt and freshly ground black pepper to taste
1 lemon zested
2t smoked chilli flakes
1 cup buttermilk
3T srirracha sauce
2 cups cake flour
3T Sririacha spice
Oil for deep frying
Spring onions, thinly sliced to garnish

For the Asian glaze:
½ cup soy sauce
¼ cup oyster sauce
¼ cup sweet chilli sauce
2T sesame seeds

Serve with steamed, sticky rice and steamed green vegetables.

1. Combine the mince with some seasoning, lemon zest, and chilli flakes. Shape into balls just smaller than a ping pong ball before placing on a baking tray lined with baking paper and freezing for 1½ hours.
2. Prepare the butter by combining it with the srirracha sauce. Dip the just frozen balls into the buttermilk and coat well before giving it a coat of the flour which has been mixed with the sririacha spice. Return the ball to the buttermilk then the flour again to give it a double coating. Return to the freezer for 15 minutes.
3. Heat the oil for deep frying: Remove the balls from the freezer and give them 10 minutes before carefully placing in the oil to deep fry. Once golden and crisp on the outside remove the balls and place on absorbent kitchen paper.
4. Once all the chicken nugget balls are cooked heat a dry pan over a medium heat. Add all the nuggets to the pan. Combine the soy, oyster and sweet chilli sauce before pouring into the pan and tossing to coat each ball. Add the sesame seeds and spring onion. You could add freshly sliced red chilli if you’d like some heat.
5. Serve the coated balls with steamed, sticky rice and steamed green veggies like broccoli and pak choi.