Bold Spicy Beef Jerky
◷ 5 hr 10 min
Appetizer
Quick & Easy
Crunchy Deep-Fried Asian Chicken Balls
These crispy chicken bites are bursting with bold Asian flavors and a satisfying crunch in every bite. Perfect as a snack or appetizer, they’re sure to become a favorite at your next gathering.
◷
25 min
Total Time
♜
4
Servings
▥
Easy
Difficulty
Ingredients
4
servings
You Might Like
Cabbage and Chicken Noodle Soup
Instructions
1
Mix and Knead Ingredients
Start by heating your oil in a deep fryer or a large pot until it reaches about 350°F (175°C). In a big bowl, combine the bread crumbs, chopped onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander. Give everything a good mix so the flavors blend well. Add the chicken to the bowl and use your hands to really knead it all together until the mixture is evenly combined.
2
Shape and Fry Meatballs
Next, shape the mixture into golf ball-sized meatballs, around 1 1/2 inches across. Roll them between your palms to make sure they’re packed tightly and hold their shape. Carefully drop the meatballs into the hot oil, frying in batches if needed so they cook evenly. Fry them for about 3 to 5 minutes until they turn golden brown and are cooked through with no pink inside.
3
Drain and Serve
Once done, take them out with a slotted spoon and let them drain on some paper towels before serving. Enjoy!
Why You’ll Love This Recipe
These chicken balls have a perfect crispy outside and juicy inside. The blend of Asian spices adds a flavorful kick that is both comforting and exciting. They make a great snack or appetizer that everyone will enjoy.
Serving Suggestions
Serve with a variety of dipping sauces like sweet chili, soy sauce, or spicy mayo. Pair them with steamed rice or fresh vegetables for a complete meal. Garnish with chopped green onions or sesame seeds for extra flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to keep them crispy instead of using a microwave. For longer storage, freeze the cooked chicken balls and reheat directly from frozen.
