Ga Bo Xoi (Crispy Fried Sticky Rice and Chicken Balls)
Vietnamese dishesFried DishesSouthern Vietnam4 to 6 hours soaking the glutinous rice, about 45 minutes to prepare and fry
These crispy sticky rice and chicken balls have a chewy rice shell around shredded chicken and a crackling crust. The difficulty is packing them tightly, because a loose ball bursts open in the oil.
Spreading the rice thin on cling film, setting the filling in the middle and rolling it into a ball through the film gives a firm, smooth shape. After coating, a 5 minute rest sets the crust before the balls hit the pan.
This batch weighs about 1.1kg, at roughly 352 calories per 100g.
Method
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.
Boil 500g chicken thigh with a little salt for 15 to 20 minutes, lift it out to cool, then shred it finely.
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.
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.
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.
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.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.