CRISPY CHICKEN MEAT BALLS

This is my family favorite dish...especially the kids!!


INGREDIENTS

50g water chestnuts
50g onion
400g minced chicken
3 tbsp potato starch
5 1/2 tbsp corn flour / starch
1 egg white
some all purpose flour
some breadcrumbs


SEASONING

2 1/2 tbsp light soy sauce
1/2 tsp pepper
a pinch of salt



METHOD

Peel and dice water chestnuts and onion.

In a bowl, mix minced chicken with light soy sauce, salt and pepper. Then add water chestnuts, onion, potato starch and corn flour. Mix well. Using a cleaver, chop the mixture until it becomes sticky. Mould into meatballs.

Coat meatballs with flour, egg white and breadcrumbs respectively.

Heat up half pot of oil and deep-fry the meatballs over low heat for 2 minutes before switching to medium heat. Continue to fry for another minute. When the meatballs turn golden brown, remove and drain.

Serve with chili sauce.