Crispy Fried Chicken and Cheese Balls, No Added Refined Sugar
International dishesFried DishesKoreaabout 40 minutes
Crispy fried chicken and cheese balls win children over because the cheese pulls into strings at the first bite, with a crisp shell outside and a soft, sweet chicken filling. The difficult part is sealing the ball, since the smallest gap in the meat lets all the cheese run into the pan.
Ground chicken is mixed with carrot, onion and spring onion cut into small dice, then pressed flat and closed completely around a piece of mozzarella in the middle. The ball then goes through crispy frying flour, egg and panko breadcrumbs.
This batch weighs about 1.3kg, at roughly 260 calories per 100g.
Method
Peel the carrot, wash it and cut it into small dice. Peel the onion and dice it. Chop the spring onion fine.
Rinse 500g of chicken breast, cut it into small pieces and grind it smooth with 1/2 teaspoon of seasoning powder and 1/2 teaspoon of pepper.
Put the ground chicken in a bowl, add the carrot, onion and spring onion and mix through.
Take a portion of the chicken, press it flat, set a piece of mozzarella in the middle, then close it over completely and roll it round.
Beat 2 eggs. Roll each ball through 100g of crispy frying flour, then the egg, then 100g of panko breadcrumbs.
Heat 200ml of oil and deep fry over medium heat until the balls are golden all over, then lift out and drain.
Tips
Sealing the meat tightly around the cheese matters, since the smallest gap lets it all run into the pan during frying.
Medium heat cooks the balls through without burning the shell.
Squeezing some liquid out of the carrot and onion before mixing makes the balls easier to roll and keeps them from falling apart.
Ten minutes in the fridge after coating sets the shape before frying.
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