Combine chicken meat, fish paste and seasoning ingredients in a mixing bowl. Add in the rest of the ingredients. Mix well then shape a big tablespoon of the mixture into a ball. Chill the balls of mixture in the refrigerator for 30 to 35 minutes.
Arrange the meatballs on a lightly greased tray and steam for six to seven minutes. Remove, drain off excess liquid. Cool for 10 to 15 minutes. Wipe dry.
Heat enough oil for deep-frying in a wok. Deep-fry the meatballs in batches until well browned and cooked through. Drain on absorbent kitchen paper.
Combine all the dipping sauce ingredients in a small bowl.