Golden Chicken Balls
Overview
My child likes to eat chicken the most. Among chicken products, his favorite is chicken breast. He said that this place has a lot of meat and no bones, and it is the most enjoyable to eat, this little fool! Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to the amino acid profile in eggs and milk, so it is a high-quality protein source. Although the nutritional value of chicken is very high, I still dare not let him eat more because it is said that the broiler chickens grown now contain hormones. Eat it once every other week, limit it at a time, and try to match it with other nutritious substances. This is my principle for making chicken.
Tags
Ingredients
Steps
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Prepare chicken breast, carrots and other ingredients.
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Chop the chicken breast into minced meat. Grate the carrots into fine pieces.
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Put the chicken breast and minced carrots into a bowl, add an egg white, appropriate amount of starch, salt, pepper, cooking wine, and a little sugar. (Do not put the egg yolk in)
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Mix thoroughly and set aside.
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Use a spoon to scoop up an appropriate amount of chicken paste and make it into a round shape.
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Beat the egg yolks, and coat the prepared meatballs with egg liquid first, then with starch, then with egg liquid, and then with a layer of bread crumbs. (I couldn’t take pictures of the process, my hands were all stained)
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All done and ready to go.
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Heat the oil in the pot to about 180 degrees, slowly add the chicken meatballs, fry over medium-low heat until golden brown and cooked, remove and drain.
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The fried chicken balls are golden in color, crispy on the outside and tender on the inside. They taste great when paired with tomato sauce.
