Small balls of meatball mixture (usually ground chicken with egg and cornstarch), sometimes rolled in egg and crumbs or in sesame seeds, deep-fried in batches until golden and cooked through, and sometimes tossed at the end for a few minutes in soy sauce and honey.
Mix the ground chicken with the ginger, egg, cornstarch, salt and black pepper until evenly combined.
2
With wet hands, shape patties the size of a walnut.
💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
To assemble
3
Heat the oil' in a deep pot' and fry the meatballs in it in batches about 5 minutes, until they are golden and cooked inside. 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.
333calories
30 gprotein
4 gcarbs
22 gfat
● protein 36%● carbs 5%● fat 59%
Per serving (161 g), of 4 servings
For the Meatball mix · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
🧻 Consumables: Paper towels
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Sesame in the coating · Chili sauce in the sauce · Cornstarch to thicken the sauce · Tossing in sauce (2) · Serving (with white rice)
