Fried Sesame Chicken Balls – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground chicken breast with the garlic, egg, gluten-free flour blend, cumin, paprika, salt and black pepper until evenly combined.
2. 2
   With wet hands, shape patties the size of walnut.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

For the Crispy Coating

1. 3
   Beat the egg in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
2. 4
   Spread the crumbs on another flat plate.

To assemble

1. 5
   Mix the sesame seeds with the crumbs.
2. 6
   Roll each meatball in the coating, plate after plate, until coated on all sides.
3. 7
   Heat the oil' in a deep pot' and fry the meatballs in it in batches 3–4 minutes, until they are golden. Transfer to paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for fryingPaper towels

   💡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.

   💡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.
4. 8
   Serve with tahini sauce.