Ingredients
- Frying oil made from vegetables
- 2 cups of crispy bread crumbs
- A quarter cup of finely chopped onion
- A quarter cup of freshly chopped cilantro leaves
- 2 tablespoons of finely diced garlic
- 2 tablespoons of flavorful soy sauce
- 1 tablespoon of spicy sambal oelek
- Half a teaspoon of aromatic ground ginger
- Half a teaspoon of vibrant paprika
- A quarter teaspoon of fragrant ground coriander
- One pound of savory ground chicken
Step 1
Preheat the oil in a deep-fryer or a large saucepan until it reaches a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
Step 2
In a spacious mixing bowl, combine bread crumbs, finely chopped onion, fresh cilantro, minced garlic, soy sauce, sambal oelek, grated ginger, paprika, and coriander. Mix everything thoroughly until the ingredients are fully incorporated. Add the chicken to the bowl and blend it in by hand, gently kneading the mixture together.
Step 3
Shape the mixture into meatballs the size of a golf ball, approximately 1 1/2 inches in diameter. Roll them between your palms to ensure they are tightly packed.
Step 4
Carefully fry the meatballs in the hot oil, working in batches if necessary. Cook them until they are beautifully browned and cooked through, typically taking 3 to 5 minutes.
Extra Tips & Suggestions
- 1. Marinate like a pro: Infuse your chicken meatballs with Asian flavors by marinating them in a mixture of soy sauce, ginger, garlic, and a splash of sesame oil. Let them marinate in the fridge for at least an hour to soak up all the delicious flavors.
- 2. Freeze for future feasts: Make a double batch of chicken meatballs and freeze half for later. Simply lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They'll be ready for a quick and tasty meal on a busy day.
