Chicken Fried Rice Balls Recipes
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
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
DEEP-FRIED RICE BALLS
My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.
Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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FRIED CHICKEN RICE BALLS WITH CREAMY PLUM VINEGAR …
From clubhouse.ca
Cuisine JapaneseCategory Appetizers,Side Dishes,EntreesServings 10
- For the Chicken Rice Balls, cook sushi rice as directed on package, using 2 cups water. Fluff with fork. Set aside to cool slightly while preparing filling.
- To make the marinade, mix plum sauce, mirin, plum vinegar, soy sauce, ginger, and Japanese seven spice blend in large bowl. Remove 3 tablespoons of the marinade to small bowl; set aside. Add chicken to remaining marinade; cover. Refrigerate 30 minutes.
- To cook the chicken, heat oil in medium skillet on medium-high heat. Remove chicken from marinade. Add chicken to skillet; cook and stir 2 minutes. Reduce heat to medium. Add reserved marinade; cook 3 to 5 minutes longer or until chicken is browned and cooked through, turning frequently.
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