FRIED GARLIC CHICKEN BALLS

2 lb ground chicken meat	
1/2 tsp white pepper
1/2 tsp salt (I omit this)	
2 tbs cornstarch
1 tbs dark soy sauce	
2 egg whites
1/2 tsp freshly ground ginger	
4 cloves garlic, crushed
2 tbs dry sherry or Chinese rice wine vinegar
COATING:
1 cup cornstarch	
1 c water chestnut flour **
4 cups peanut oil for deep frying

** Do NOT substitute any other flour for the water chestnut flour.  
You will see why once you’ve made these!

Mix the chicken with all the seasonings and egg whites.  Mix very well.
Form into balls about the size of large walnuts and set on waxed paper.
When all are formed, mix the cornstarch with the water chestnut flour 
and roll each ball in this mixture.  Deep fry, in several batches until
the balls float and are golden brown in color, about 5 minutes.  Taste 
one to be sure they are done to your liking.

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