Main Ingredients:
Chicken breast meat: 1 piece; Egg: 1; Starch: 2 spoons; Cooking wine: 1 spoon; Cumin powder: 1 spoon; Bread crumbs: 6 spoons.
Additional Ingredients:
Pork belly: 30g; Salt: 1 spoon; Tenderizer: 1 spoon; Pepper: 1 spoon; Barbecue seasoning: 1 spoon; Oil: 3 spoons.
Flavor: Cumin; Cooking Method: Fried; Time: Half an hour; Difficulty: Easy.
#Countdown to College Entrance Exam# Popular Crispy Snow Frost Chicken Breast Meatballs Cooking Steps
Prepare a piece of chicken breast meat and a small amount of pork belly, adding pork belly can make the meatballs more crispy. Wash the chicken breast meat and pork belly with water, remove the fat from the chicken breast meat, then chop it into minced meat. It only takes about two to three minutes to chop it finely.
Put the minced meat in a large bowl or small pot, add 1 spoon of salt.
Add a suitable amount of pepper for flavor.
Add a spoon of MSG for umami flavor. The step of adding cooking wine is not shown in the picture! Remember to add it. A spoon of cooking wine is a must, to remove the fishy smell.
Add 2 spoons of starch, and a suitable amount of tenderizer, starch can help the meatballs form more easily.
You can add a whole egg or just the egg white to the minced meat. Usually, it’s common to use egg white only, which is fine, but what about the egg yolk? GODOFMERCY tried using the whole egg and it turned out well, resulting in crispier meatballs. Everyone’s taste varies, so adapt as needed. Pour the egg into the minced meat, stir clockwise to fully incorporate the egg into the meat.
Use a round spoon to shape the meatballs, one by one, ensuring they are all the same size.
You can also wet your hands slightly and shape the meatballs with your fingers. Some people are particular about hygiene and think using hands is not clean, but your mom uses her hands every day and you enjoy the food she makes.
Transfer the shaped meatballs to a smaller plate, refrigerate for a while to firm them up a bit. In early summer, the temperature is warmer, so after a short while, they will soften, but inside will be just right, and the flavors will have melded.
Prepare a small bowl of starch.
Crack an egg into a bowl and beat it.
Choose coarser bread crumbs. Bread crumbs can be bought at the supermarket, sift them to separate the fine ones for other dishes and keep the coarse ones for this recipe.
Add 1 spoon of cumin powder, originally it was supposed to be plain, but someone wanted a barbecue flavor. So, we’ll go with that.
Add 1 spoon of barbecue seasoning.
Roll the chicken breast meatballs in starch to coat evenly.
Then roll the meatballs in the beaten egg, which helps the bread crumbs adhere. Alternatively, you can use flour instead of starch.
After coating all the meatballs with egg, let them sit for a while. Don’t put them directly into the bread crumbs while still wet, as they won’t stick well and may clump together, affecting the texture.
After coating all the meatballs with bread crumbs, let them sit for a while to ensure the bread crumbs adhere firmly.
Heat oil in a pan until it reaches 70% heat, then fry the meatballs over medium heat until golden brown.
