International dishesFried DishesEurope and North America
These come out golden all over, and each bite pulls a string of melted cheese. Lightly seasoned ground chicken wraps a stick of cheese and takes three coatings before it hits the oil.
The tricky part is keeping the cheese from escaping while it fries. The meat has to seal completely, since even a small gap lets all the cheese run out. Medium heat browns the crust evenly and gives the filling time to melt.
This batch weighs about 895g, at roughly 207 calories per 100g.
Method
Cut 500g chicken fillet into pieces, rinse, drain, then grind it in a food processor.
Put the ground chicken in a bowl, add 1 teaspoon salt, 1 teaspoon sesame oil and a little ground pepper, and mix well.
Cut 5 cheese sticks in half. Flatten a small handful of chicken, set half a cheese stick in the middle, and roll it up so the meat seals completely. Repeat with the rest.
Tip 100g crispy frying flour onto a plate and roll each chicken roll through it. Beat 2 chicken eggs in a bowl and dip the floured rolls in.
Tip 100g panko breadcrumbs onto a plate and roll each roll until it is evenly coated.
Heat oil in a pan and fry over medium heat until golden all over, then lift out and drain.
Arrange on a plate and serve hot with chili sauce and ketchup.
Tips
Without cheese sticks, a block of mozzarella cut into finger length batons and frozen for 30 minutes works just as well.
Fifteen minutes in the freezer after rolling firms the pieces so they hold together in the oil.
A little oil on the hands keeps the ground chicken from sticking and makes sealing easier.
Medium heat and enough oil to cover brown the crust in step with the melting filling, while high heat scorches it first.
Draining on a rack rather than on paper keeps the underside from steaming and going soft.
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