In a bowl mix together the chicken mince, garlic, ginger, kaffir lime leaves, mint, and coriander.
Roll the mixture into balls using a tablespoon. Place the balls onto a large plate and place in the fridge for about 30 minutes.
In another bowl mix the fish sauce, lime juice, sugar, and chili together and stir until the sugar dissolves.
In a large, non-stick frying pan, heat the oil over a medium heat. Cook the meatballs, in several batches, if needed, turn them while they cook. This should take about 10 minutes or until they are light golden and cooked through.