Sticky Chicken Balls Filled With Cheese

Transfer the cheese mixture to a bowl and add the jalapeño pieces. Mix together

Take a portion of the cheese mixture, about 7 grams, and shape it into a ball. Repeat this step for the rest of the mixture.

Take a portion of the chicken mince, about 20 grams, and press it slightly flat. Then, place a cheese ball on it and fold the mince tightly around the cheese, forming it into a ball.

Place the cheddar cheese and grated cheese in a food processor and pulse until finely ground.

Combine the chicken mince with salt, turmeric, onion powder, paprika powder, garlic powder, black pepper, breadcrumbs, cornstarch, and sunflower oil in a deep bowl. Mix well.

Combine the onion powder with the cornstarch in a bowl and mix well.

Roll the chicken meatball completely in the cornstarch mixture, ensuring it is evenly coated.

Heat a thin layer of sunflower oil in a frying pan to about 175°C (or use a deep fryer). Fry the chicken meatballs until golden brown. Remove the chicken meatballs from the pan.

In the same pan, heat the chili sauce, sweet soy sauce, sambal, and ketchup. Mix together. Then, add the chicken meatballs to the sauce and fry them briefly in the sauce.