Ingredients
- vegetable oil for frying
- 2 cups bread crumbs
- ¼ cup chopped onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons diced garlic
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
- 1 pound ground chicken
Why This Recipe Is So Flavorful
These meatballs are packed with bold flavors and have a satisfying crunch on the outside while staying juicy inside. They make a perfect appetizer or main dish that everyone will enjoy.
Helpful Kitchen Tips
- Use a mix of ground chicken and finely chopped vegetables for extra moisture.
- Don’t overcrowd the pan when frying to keep the meatballs crispy.
- Let the meatballs rest for a few minutes after cooking to lock in the juices.
- Don’t overcrowd the pan when frying to keep the meatballs crispy.
- Let the meatballs rest for a few minutes after cooking to lock in the juices.
Directions
Lightly heat some 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. Then, add the ground chicken and use your hands to mix it all together really well, kneading until everything is evenly combined. Shape the mixture into meatballs about the size of a golf ball—around 1 1/2 inches wide—and roll them between your palms so they’re nice and compact. Carefully fry the meatballs in the hot oil, doing this in batches if needed, until they’re golden brown and cooked through, which usually takes about 3 to 5 minutes. Drain them on some paper towels before serving.
Serving Variations
Serve with steamed rice or noodles and a side of fresh vegetables or a simple Asian-inspired salad. A drizzle of sweet chili sauce or soy dipping sauce pairs perfectly.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the outside crispy. You can also freeze cooked meatballs for up to 2 months.
