Add the ground chicken, chopped scallions, ginger, crushed garlic, cilantro, 2 teaspoons of fish sauce, 1 teaspoon of red pepper flakes, 1 tablespoon of soy sauce, 1 egg and ⅓ cup of panko breadcrumbs to a large bowl. Use a spatula (or clean hands) to mix the ingredients together well.

Set a clean tray, or plate on your work surface and wet your hands (this will stop the meatballs from sticking to them). Scoop up a spoonful of the chicken mixture and roll into a golf ball-sized ball in your hands. Place on the prepared plate or tray and repeat with the rest of the ingredients. PRO TIP: If you have time, I recommend popping the meatballs into the fridge for about 30 minutes to firm up before cooking them. They’ll hold their shape better this way.

Place a large, high-sided pan or skillet you (ideally) have a lid for over medium-high heat, then add 1 tablespoon of olive oil. Once hot, add the meatballs and cook until browned all over. This will take about five minutes and you may need to cook them in batches, depending on the size of your pan. The meatballs don’t need to be fully cooked through at this point as you’ll simmer them in the sauce later. Remove the meatballs from the pan and set aside for now.

Wipe any excess oil from the pan, then reduce the heat to medium. Add ⅓ cup of peanut butter, 1 tablespoon of gochujang paste, 1 tablespoon of sweet chili jam, 1 tablespoon of soy sauce, 2 teaspoons of fish sauce, coconut milk and ½ cup of water. Use a wooden spoon or whisk to mix the ingredients into a smooth sauce. Bring to a simmer.

Once the sauce is simmering, add the meatballs into the sauce, then pop the lid on (or use aluminum foil, a plate or a wooden board) and leave to simmer for 10 minutes.

After 10 minutes, remove the lid and sprinkle with the chopped scallions, cilantro, crushed peanuts sesame seeds and red chili. Finish with a squeeze of lime. Serve over steamed rice, quinoa, two-ingredient dough flatbreads to mop up the sauce or with a big crunchy Asian-style slaw.