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
¼ 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.