Pour 2/4 ounces of bread crumbs, 1/4 ounces black pepper powder and 1/4 ounces ground oregano powder in to the bowl. Mix them.

Take a slice of cheese and slice them evenly into 5 strips.

Make each of stripes of cheese into a cube. There are two ways to do this; one, cut each stripes into 4 pieces and place on top of each other. Second method is to "fold" the stripes evenly till it takes the form of cube.

Take a piece of chicken burger and thaw it for an hour or two. Then put the thawed chicken burger into a bowl, then added chili sauces from the two packets. Mix them; either with hand or use spoon. Make sure the chili mix well into the chicken burger.

The well mixed chicken burger with chili should look like this. Now it had become minced chicken. You can added some spices or salt if you want. Here I added 1/4 ounces black pepper powder and 1/4 ounces ground oregano powder in to the bowl. Mix them again.

Pour an egg into a bowl and whisk it. You can added some spices or salt if you want. Here I added 1/4 ounces black pepper powder and 1/4 ounces ground oregano powder in to the bowl. Whisk them again till they blend well.

Take all prepared raw ingredients next to the oil pot (recommended to use canola oil). Suggested arrangements for easy managements is as shown to the left. Prepare mesh strainer to pick up fried balls between batches.

Take a handful of minced chicken.

Now I will explain why using burger to make minced meat is a lot better than use the minced meat itself. The minced meat had already become pieces prior thwarting and is very tender, in other word, they are hard to form ball shape for later procedure.

Though burger were originally minced meat themselves, they went through a process where the meat were given "fibers" to hold the minced meat into a piece. These "fibers" will still hold the shape despite we have "crushed" them during the process mixing with chili.

This would be very useful to shape them into ball later.

Now take a cube of cheese and begin to wrap the cube with the minced meat. Shape into a ball. Highly recommended to use both hands for this procedure (I'm having hard time using one hand right now as another hand focusing to take these photos)

Dipped the ball-shaped meat into the whisked egg. Do not put them too long, it will cause them to become too soft and they will crumble. Try to reshape the ball, to make it solid.

Now dipped the ball-shaped meat (with eggs) into the bread crumbs. You can reshaped them into ball and dipped in the crumbs again. This will make the ball become more solid.

If properly done, you should a result like this

Fried it/them. You can fry one by one or fried all the five balls spontaneously. Use the mesh strainer to pick up fried balls between batches. Turn each sides every now and then to make sure both sides cook evenly.

Beautiful, golden-brown balls.....