Gluten Free Crumbed Chicken Skewers with Coriander & Chilli Dipping Sauce

Serves 4
Time 30 minutes


Chicken mixture
400g chicken mince
2-3 tbsp gluten-free soy sauce
1 tbsp grated ginger
1 garlic clove, crushed
1 stick lemongrass, finely chopped
1 cup sweet potato, grated and moisture squeezed out
1 tbsp coriander, chopped finely

1 tbsp rice flour
1 cup Fantastic gluten-free rice crackers, crushed finely

Dipping Sauce
ΒΌ cup soy sauce
Ginger, to taste
4 tbsp finely chopped coriander
1 small fresh chilli, sliced finely
2 tsp honey


To make the dipping sauce, combine all ingredients in a small jar or bowl and combine well. Set aside.

The crumb is made by blending the rice crackers and rice flour together until it is a fine crumb.

To make the chicken skewers, place all of the ingredients and blend until combined.

Shape a small handful around each skewer and coat with the crumb mixture.

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.

Serve chicken skewers with dipping sauce.