(Collaboration with Superlife Co.~ Quinoa)
Ingredients:
Ingredients:
- 1 big boneless chicken leg with skin /
- 2 small boneless chicken legs with skin
- 1 packet minced chicken (bought from ntuc)
- 1/2 medium-size onion
- 1/2 medium-size carrots
- 3 tbsp cooked quinoa
- 2 tbsp Japanese Mayonnaise
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp ginger juice
- 1 tbsp mirin
- 1-2 tbsp corn flour (depends on amount of minced chicken)
- Pot with oil
- 1 cup corn flour
- 1 beaten egg
- 1-2 cups breadcrumbs/panko
Method:
- Diced chicken breasts and chicken boneless legs. Used a chopper to mince chicken till meat is soft. I used a combination of meat so as to ensure that the meat will not dry and tough after cooking.
- Cook quinoa by steaming or over stove-top. Set aside.
- Chop and minced onion and carrot into small tiny pieces. Add onion, carrot and quinoa into minced chicken and mix to combine. Add the rest of the seasonings into mixture. Stir mixture in one direction to combine seasoning with chicken and mix till a sticky texture is achieved. Cling wrap and chill in fridge for 30mins before frying.
- To make chicken balls, oil fingers and palm first. Use a spoon to scoop the desired amount of chicken and shape into ball. Coat with corn flour, then egg and lastly breadcrumbs. Set aside in a plate. You can shape into patty instead of balls.
- Heat pot with oil. Make sure there is enough oil to cover at least two-thirds of chicken balls. Use chopsticks to test oil. If there are bubbles around the chopsticks, oil is ready for frying. fry prepared chicken balls till golden brown. I made the chicken balls bite-sized so it cooks real fast! Within a minute or two, it'll be done! Lower heat if oil is getting too hot so that chicken balls will not be burnt, Served chicken balls with ketchup, mayonnaise or chili sauce. 😋😋
Note: Quinoa can be purchased from Superlife Co.
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