Sesame chicken balls

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 k. boned chicken thighs
1/4 k. of potatoes
1/4 k. of carrots
1/4 c. of bread crumbs
1 onion, finely chopped
1 tsp. of finely minced garlic
1 egg, lightly beaten
salt and pepper
3/4 c. of cooking oil
2 tbsp. of hoisin sauce
2 tbsp. of sesame seeds

Cooking procedure :

Steam the chicken or boil in a little water until tender. Cool. Remove the bones. With a cleaver or chef’s knife, chop the chicken meat until the texture of coarse grain.

Grate the potatoes and carrots. Squeeze the water from the potatoes.

In a small pan, toast the sesame seeds until they start to pop.

Mix together the chicken meat, potatoes, carrots, bread crumbs, egg, onion and garlic. Season with salt and pepper. Form into balls, about 2″ in diameter.

Heat the oil in a fryer or wok until it starts to smoke. Fry the chicken balls in batches over high heat until golden. Drain on paper towels.

Pour off but 1 tsp. of the cooking oil. Over low heat, add the hoisin sauce to the fryer. Return the chicken balls and toss to coat with the hoisin sauce. Sprinkle the toasted sesame seeds over them.

Serve hot.

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September 1, 2003  Print This Post   
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