Ga Bo Xoi (Crispy Fried Sticky Rice and Chicken Balls)

Method

1. Soak 300g glutinous rice for 4 to 6 hours until swollen, rinse it and steam it with 1/4 teaspoon salt. Let the cooked rice cool a little.
2. Boil 500g chicken thigh with a little salt for 15 to 20 minutes, lift it out to cool, then shred it finely.
3. Heat a pan with 15ml cooking oil, add the shredded chicken with 1/2 tablespoon seasoning powder and 1/4 teaspoon pepper, and stir fry over medium heat until firm and dry, then cool.
4. Lay out a sheet of cling film, spread about 2 tablespoons of rice into a thin round, set the chicken in the middle and add 1 teaspoon Lean Mayo on top. Fold the film over to enclose the filling, then roll it into a firm, smooth ball. Repeat until everything is used.
5. Beat 1 chicken egg. Roll each ball in 120g all purpose flour, dip it in the egg, then coat it thoroughly in 100g panko breadcrumbs. Set them on a tray and rest for 5 minutes so the coating sets.
6. Heat 300ml cooking oil in a deep pot over medium heat and fry the balls for 3 to 5 minutes, turning gently until evenly golden. Drain on paper and serve with lettuce and pickles.

Tips

• A 5 minute rest after coating makes the crust cling, so it does not peel away in the oil.
• Cooking the rice with 1/4 teaspoon salt makes it chewier and better seasoned.
• A full 4 to 6 hour soak matters, as under soaked rice stays hard and will not spread thin.
• The chicken needs to be stir fried really dry before wrapping, since a wet filling bursts the balls open.
• Lean Mayo is looser than a thick sauce, so 15 minutes in the fridge makes it easier to shape around.
• Medium heat for 3 to 5 minutes is right, as high heat burns the crust before the center is hot.