In a bowl, mix together chicken mince with all ingredients except breadcrumbs and mozzarella cheese cubes. Spread breadcrumbs on a plate. Take small portions of chicken mixture, flatten each on your palm, keep a cheese cube in the center, bring the edges and shape it into a ball. Roll each ball in the breadcrumbs till they are well coated. Refrigerate the chicken balls for about half an hour. Heat sufficient Ricela rice bran oil in a deep pan, add the chicken balls, in batches, and deep-fry till fully cooked, golden brown and crisp. Drain on an absorbent paper. Place them in a serving plate and serve hot.