“Crunchy on the outside and soft on the inside, these delicious fried chicken and rice balls are impossible to pass up!”
Original Recipe Author
Every day we’re searching for new recipes to make mealtime more interesting.
While today’s fried chicken and rice balls use traditional ingredients, the way you make it and the added flavors take the dish to a whole new level!
From the crunchiness and the softness to the spiciness and richness, get ready to become addicted!
Fried Chicken And Rice Balls
- 1½ cups rice
- 1 tbsp. flour
- 1 egg
- 2 white onions (chopped)
- 12 oz. chicken breast (finely chopped (350 g))
- 1 tsp. paprika
- 1 tsp. granulated garlic
- 1 tsp. black pepper
- 1½ tsp. salt
- ¼ cup soy sauce
- soy sauce (or spicy mayo (mayonnaise + Sriracha hot sauce), teriyaki sauce)
- Cook the rice pretty much like you do regular rice, but use 3½ cups of water and a teaspoon of salt. Unlike regular rice, you need to stir every so often to make sure the rice comes out sticky.
- When the rice is soft and only very little water is left in the pot, add the flour.
- Mix well and then set aside to cool down.
- Once the rice cools down, add an egg and mix well until the rice is sticky and doughy. Set aside to cool down completely.
- In a frying pan, fry the onions until nicely caramelized.
- Add the spices and stir for a minute so the spices develop their flavors in the oil.
- Add the soy sauce and allow the liquid to reduce.
- Add the chopped chicken breast and let everything cook together for a while.
- Once the chicken is fully cooked, set the mixture aside to cool down completely.
Now, you have 2 options (both should be done with wet hands):
- The first option is to take a scoop of the rice and flatten it on your wet hand palm, then put a scoop of the chicken mix in the middle and close the rice around it well to create a firm ball (like kibbeh). We recommended that you lightly press the ball in between your hands to release the air trapped inside.
- The second option –which is the preferred and easier one– is to combine all the rice and chicken, take scoops from the entire mixture, and form each scope into an even ball. The balls should come out firm and smooth to make sure that they won’t fall apart while frying.
- Add some oil to a frying pan and turn the heat on high.
- When the oil is hot, deep fry all the balls until they’re golden brown from all sides.
- Serve warm with scallion curls alongside soy sauce, teriyaki, and spicy mayo (mayonnaise + Sriracha).
your time to shine:
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Oh, and we almost forgot!
This Fried Chicken And Rice Balls is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!