Crunchy Thai Chicken And Rice Balls Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground chicken, cooked rice, minced garlic, grated ginger, chopped cilantro, soy sauce, fish sauce, and lime juice.
• STEP 2.Mix well until all ingredients are evenly combined.
• STEP 3.Using your hands, shape the mixture into small balls, about the size of a golf ball.
• STEP 4.In a shallow dish, combine breadcrumbs, sesame seeds, and salt.
• STEP 5.Roll each chicken and rice ball in the breadcrumb mixture, pressing gently to adhere the coating.
• STEP 6.Heat oil in a large skillet over medium heat.
• STEP 7.Working in batches, cook the chicken and rice balls until golden brown and cooked through, about 4-5 minutes per side.
• STEP 8.Transfer the cooked balls to a paper towel-lined plate to drain excess oil.
• STEP 9.Serve the Crunchy Thai Chicken and Rice Balls with a sweet and tangy Thai dipping sauce.
• STEP 10.Enjoy!

Cooking Tips

• Make sure the cooked rice is cooled before mixing it with the chicken to prevent the mixture from becoming too sticky.
• For extra crunch, you can double coat the chicken and rice balls by dipping them in beaten egg and then rolling them in the breadcrumb mixture again.
• To make the Thai dipping sauce, combine equal parts of sweet chili sauce and lime juice, and add a splash of fish sauce for extra flavor.

Storage and Serving

• These Crunchy Thai Chicken and Rice Balls are best served immediately while they are still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.