Prepare the chicken mixture

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

Make the cheese filling

• Place the cheddar cheese and grated cheese in a food processor and pulse until finely ground.
• Transfer the cheese mixture to a bowl, add the jalapeño pieces and mix together.
• Take portions of about 7 g of the cheese mixture and shape them into balls.

Stuff and shape the chicken balls

• Take a portion of about 20 g of the chicken mince and press it slightly flat.
• Place a cheese ball on it and fold the mince tightly around the cheese, forming a ball.
• Repeat with the remaining mince and cheese balls.

Coat the balls

• Combine the onion powder with the cornstarch in a bowl and mix well.
• Roll each chicken ball completely in the cornstarch mixture, ensuring it is evenly coated.

Fry the chicken balls

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

Coat in the sticky sauce

• In the same pan, heat the chili sauce, sweet soy sauce, sambal and ketchup and mix together.
• Add the chicken balls to the sauce and fry them briefly in the sauce.