Ingredients
- 720g skinless, boneless chicken breast - cut into bite-sized pieces
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- 1/2 tsp fine salt
- 1/2 tsp sugar
- 2 tbsp katakuriko/potato starch
- 1 tbsp mayonnaise
- 2 eggs
- 2 tbsp grated parmesan cheese
- Ingredient A -
Instructions
- 1. Place chicken in a large pot and add water to cover. Cover pot and bring to a boil. Reduce heat to a gentle boil and cook for about 10~15min. Remove the chicken and let it cool to room temperature.
- 2. Put the boiled chicken into your food processor and process until it is roughly chopped. Transfer to a medium bowl.
- 3. Add the ingredient A to season and knead the mixture until it becomes smooth and elastic.
- 4. Shape the mixture into small balls, about 2.5cm (1 inch) in diameter. Heat enough oil in a deep fry pan over medium heat. Deep-fry the chicken balls until nicely golden brown on all sides (as they are already cooked, no need to over-fry them). Transfer them to a plate lined with paper towels to drain the excess oil.
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- Serve hot with ketchup, mayonnaise or mustard as you like!
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