Crispy Hainanese Chicken Rice Balls
Crispy Hainanese Chicken Rice Balls
Classic DishHainanese Chicken Rice
Prep: 25 min • Cook: 15 min. Leftover Hainanese chicken and rice transformed into crispy, savory balls, pan-fried to golden perfection. A delightful way to repurpose ingredients.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 10
Instructions
Make the Rice Balls
- 1In a large bowl, combine the shredded chicken, cooked jasmine rice, beaten egg, chopped scallions, salt, and pepper.
- 2Mix well until all ingredients are thoroughly combined and the mixture holds together.
- 3Shape the mixture into small balls, about 1.5-2 inches in diameter. You should yield approximately 8-10 balls.
- 4Place the breadcrumbs in a shallow dish.
- 5Gently roll each rice ball in the breadcrumbs, ensuring they are evenly coated on all sides.
Fry the Rice Balls
- 1Heat the vegetable oil in a non-stick skillet over medium heat.
- 2Carefully place the breadcrumb-coated rice balls into the hot skillet, ensuring not to overcrowd the pan.
- 3Pan-fry the rice balls for about 6-8 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
- 4Remove the crispy rice balls from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 10 g
- Fat
- 12 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Fat | 12 g |
| Carbs | 25 g |
Tips
- Ensure chicken and rice are completely cool before mixing for easier handling and to prevent sogginess.
- Maintain medium heat to ensure the inside heats through while the outside becomes perfectly crispy.
- Serve immediately, optionally with a side of chili sauce or soy sauce for dipping.
