CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams
SRIRACHA MAYO CHICKEN RICE BALLS RECIPE BY TASTY
Here's what you need: chicken, mayonnaise, sriracha, onion, celery, rice, soy sauce, oil
Provided by Tasty
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, stir together the chicken, mayonnaise, Sriracha, onions and celery. Set aside.
- In another mixing bowl, combine the rice and soy sauce.
- With wet hands, take a handful of rice in one hand, press together and flatten.
- Take a spoonful of the Sriracha mayo chicken and place in the center.
- Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
- Pan fry the Sriracha mayo chicken onigiri until lightly golden and crispy.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 44 grams, Fat 16 grams, Fiber 1 gram, Protein 21 grams, Sugar 2 grams
EASY FRIED CHINESE CHICKEN BALLS
These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.
Provided by fa the wondercat
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
- Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
- Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g
STEAMED-CHICKEN RICE BALLS WITH DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse rice and soak for 2 to 3 hours. Drain and set aside.
- Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
- Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use.
- When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes.
- To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.
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