Ingredients
- vegetable oil for frying
- 2 cups bread crumbs
- ¼ cup chopped onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons diced garlic
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
- 1 pound ground chicken
Why This Recipe Is So Flavorful
Tips From The Kitchen
- Avoid overcrowding the pan to ensure even cooking and browning.
- Use a meat thermometer to check that the chicken is cooked through, aiming for 165°F (75°C).
Step 1
Heat some oil in a deep fryer or a large pot until it reaches about 350°F (175°C). In a big bowl, combine the breadcrumbs, chopped onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander. Give everything a good mix until it’s well blended. Add the ground chicken to the bowl, then use your hands to mix and knead it all together until the meat is fully coated with the seasoning.
Step 2
Shape the mixture into meatballs about the size of a golf ball, around 1 1/2 inches wide. Roll them firmly between your palms so they hold together well. Carefully drop the meatballs into the hot oil, frying them in batches if you need to avoid overcrowding. Cook until they’re nicely browned on the outside and no longer pink inside, which should take about 3 to 5 minutes. Once done, remove them with a slotted spoon and let them drain on some paper towels before serving.
