How long does it take to make Deep-Fried Meatballs?
For a kilo of ground chicken, 2 eggs, 4–5 tablespoons cornstarch and 3 tablespoons soy sauce; deep-fry balls about 3 cm across, 10–12 at a time, about five minutes, until lightly browned and cooked inside.
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the ground chicken with the ginger, egg, cornstarch, salt and black pepper | 1 min |
| 2 | With wet hands, shape patties the size of a walnut | — |
| 3 | Heat the oil' in a deep pot' and fry the meatballs in it in batches about 5 minutes | 20 min |
How to Tell It's Done
- until evenly combined
- until they are golden and cooked inside
Tips
- Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
Common Mistakes
- Wet hands don't stick to the mixture, and the patties come out smooth and even.
- Fry in small batches in oil that's hot but not scorching: scorching oil burns the outside of the meatballs before they cook inside. Check that one meatball is cooked all the way through.
- Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
More Ways
- You can roll the balls in sesame seeds before frying.
- Bring the soy sauce, honey and garlic to a boil in a pan and thicken with a little cornstarch; simmer the fried pieces in it 2–3 minutes, until the sauce coats them.
The full recipe: Deep-Fried Meatballs →
Recipes with Deep-Fried Meatballs
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