1.5 to 2 lbs. boneless skinless chicken breast
1/2 cup kosher salt
1/4 cup brown sugar
water and ice
1 bunch green onions, sliced and then chopped very fine
2 to 3 inch piece of ginger, grated
1 head of garlic, peeled and pressed through a garlic press
1 bunch culantro (preferred) or cilantro, finely chopped
2 teaspoons sesame oil
1/2 cup (approximate) panko crumbs
3 cups peanut oil
First brine the chicken breast. In a small amount of water over medium heat, dissolve the kosher salt and sugar. Let the salt/sugar brine cool. Meanwhile, rinse the chicken breast and place it in a ziplock bag inside of a large measuring cup or bowl. When the brine has cooled a bit, add several handfuls of ice cubes to it. Pour the brine and remaining ice cubes into the ziplock bag with the chicken. Seal the bag and refrigerate for a few hours.
Meanwhile, prepare the green onion, garlic, ginger, and culantro or cilantro.
Remove the now firm chicken from the freezer and drop into a food processor. Pulse a couple of times to roughly grind the chicken.
Scrape the ground chicken from the food processor into a large mixing bowl and add the green onion, garlic, ginger, culantro or cilantro, and sesame oil. Mix well with your hands.
Put the panko crumbs on a tray or large plate. Use a tablespoon disher (recommended) or tablespoon to measure the chicken mixture into balls. Working with about 5 chicken balls at a time, place them on the panko crumbs, roll around to coat well, and place the finished balls on a platter. Continue until all the chicken mixture has been prepared into panko-coated balls.
Heat the peanut oil in a Dutch oven to approximately 300 degrees, measuring the temperature with a fat/candy thermometer. (Try to keep the oil temperature above 280 degrees and below 350 degrees.) Drop the chicken balls 10-15 at a time into the hot oil and fry approximately 4 minutes or until golden-brown.
Remove with a spider to a cooling rack. Continue until all chicken balls are fried. Serve with Homemade Teriyaki Sauce for dipping.
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