Blend the two types of chicken meat together with the onion, garlic, salt and pepper till smooth and consistent.
Freeze the chicken paste for 1 hour.
Divide the chicken paste into 20 portions and round them into balls.
Place 10g cheese in the middle of each ball.
Drop the balls into the beaten egg, then coat them with the breadcrumbs.
Deep-fry the chicken balls till golden brown.
Owner of The Soup Spoon and a self-taught cook, Chef Anna's is known for her unique and worldly dish creations. She strongly believes in clean eating and loves re-creating different flavors of signature dishes inspired from her travels and experiences across the globe.