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Crispy Chicken Kimchi Balls, Chicken and Other Poultry, Korean Recipe, Korean Food Recipe
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CRISPY CHICKEN KIMCHI BALLS

INGREDIENTS :

170g ground chicken, 50g white cabbage kimchi, 2 stems of dried shiitake mushrooms, 1 head of broccoli, 4 stems of Peking scallion, 4 stems of spring onion, 1 clove of garlic, 8g ginger, 1 red chili pepper, 1 egg, 2T salt, 4 cups of oil.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), 1t sesame oil, 1t ground white pepper, 1T ground sesame seeds, 1/4T Korean hot red pepper paste.
(2) 1/2 cup of cornstarch.
(3) 1 cup of cake flour.
(4) 1t caster sugar, 1t sesame oil, 1t ground sesame seeds.

PREPARATION :

1. Rinse ground chicken and drain; Marinate in seasoning (1) for at least 60 minutes.
2. Rinse dried shiitake mushrooms; Soak in water till soft.
3. Drain white cabbage kimchi.
4. Cut off the stem of broccoli; Cut into florets; Soak in water with some salt for 30 minutes; Lift the broccoli up; Rinse and drain; Blanch in boiling water for 3 minutes; Lift the broccoli up immediately; Drain.
5. Cut off the roots of spring onion; Rinse and drain; Chop finely.
6. Cut off the roots of Peking scallion; Rinse and drain; Chop finely.
7. Peel, rinse and chop garlic.
8. Squeeze out any excess water of the white cabbage kimchi from the step 3; Chop finely.
9. Lift the dried shiitake mushrooms from the step 2 up; Squeeze out any excess water; Trim off the stems; Cut into dices.
10. Add seasoning (2); Stir clockwise till well mixed; Add the white cabbage kimchi, ginger, the shiitake mushrooms, the Peking scallion and the spring onion to the chicken from the step 1; Stir clockwise till well mixed; Snap the chicken mixture back to the working counter for at least dozen times.
11. Beat an egg to a bowl; Whisk till well blended.
12. Pour seasoning (3) to a flat plate.
13. Add seasoning (4) to a bowl; Stir till well mixed; Add the broccoli from the step 4; Toss.
14. Rinse a red chili pepper and drain; Cut off the stem; Cut into slices.
15. Spoon 1T of the chicken mixture from the step 10 on your palm; Roll into a ball (repeat the step till the ingredients are used up).
16. Pour 4 cups of oil to a heavy-based skillet.
17. Bring the oil in the skillet to the boil over a high heat; Turn to a low heat; Dust each chicken ball in the cake flour; Dip each in the egg solution; Add to the oil one by one; Deep-fry over a low heat till golden brown; Turn to a high heat; Deep-fry over a high heat for 40 seconds; Lift the chicken balls up immediately and rest on kitchen paper.
18. Transfer the garlic to a sieve; Deep-fry the garlic over a high heat for 1 minute; Lift the garlic up immediately; Turn off the heat.
19. Arrange the chicken balls in the center of serving plates, surrounding by the broccoli; Sprinkle with the deep-fried garlic; Garnish with the red chili pepper; Serve immediately.