Ingredients
- Vegetable oil, for frying
- Chicken Balls:
- 1 lb ground chicken
- 2 garlic cloves, minced
- ½ cup maida or all-purpose flour
- 1 large egg
- ¼ cup green onions, diced and divided
- 1 teaspoon ginger paste
- 1 teaspoon Tamari, soya, or dark soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon cracked black pepper
- Pinch red pepper flakes
- Manchurian Sauce:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 red chili pepper, minced
- 1 shallot, thinly sliced
- ¼ cup green onion, diced
- 1 bell pepper, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon rice wine
- 3 tablespoons Tamari, soya, or dark soy sauce
- 1 cup chicken stock
- 1 teaspoon cracked black pepper
- Toasted sesame seeds, for garnish
Instructions
- Heat 1” of vegetable oil in a wok or large skillet over medium heat.
- In a large mixing bowl, combine ground chicken, garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, red pepper flakes, and 1 tablespoon green onions. Mix until fully combined.
- Use a medium cookie scoop to form golf ball-sized chicken balls. Place them on a baking sheet as you work.
- Fry chicken balls in hot oil for about 7 minutes, turning to cook evenly. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drain oil from wok.
- In a small bowl, whisk together cornstarch and water to make a slurry. Set aside.
- Add canola oil to the wok over medium heat. Sauté garlic, ginger, red chili pepper, shallot, green onion, and bell pepper for about 3 minutes.
- Add tomato paste and stir for 1 to 2 minutes. Deglaze with rice wine.
- Add tamari and chicken stock. Stir well and bring to a boil. Reduce heat and simmer.
- Stir in the cornstarch slurry and cook until sauce thickens, about 10 minutes.
- Turn off the heat and return the fried chicken balls to the wok. Toss until fully coated in sauce.
- Garnish with remaining green onions and toasted sesame seeds. Serve hot with Hakka noodles, fried rice, or stir-fried vegetables.
Notes
- Ground chicken ensures tender, juicy meatballs.
- Adjust the chili to your spice preference.
- Make ahead tip: Prepare chicken balls in advance and freeze before frying.
- Use Tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Stir-Frying
- Cuisine: Chinese, Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
