Recipe #12: Deep Fried Chicken Teriyaki Balls

This blog will have to be brief due to an unplanned length of time that it ended up taking for this recipe and an early work day tomorrow. I got this recipe from http://mykeuken.blogspot.com.au/2012/06/chicken-teriyaki-sushi-balls.html.

The concept of this recipe is so creative and fun if you can pull it off. Let's just say I barely pulled it off and based on the pictures you can be the judge. I did not take into account the marinade time, the prep time, or the actual cooking time.

So, overall I had very poor planning this time around but I can attest with enthusiasm that when handled correctly, you will have some perfect balls of goodness. (Teriyaki balls, that is...) My advice to you: do not be in a rush to get this recipe prepared and finished quickly. This is a recipe that requires some time and patience but it will be worth it in the end!

Ingredients:

* 1/2 lb of Skinless, Boneless Chicken Breasts
* Teriyaki Marinade
* Panko Bread Crumbs
* 1 egg
* 2 Sheets of Seaweed
* 2 small ice cubes
* 1 cup of Japanese Sticky Rice
* 1 cup of Vegetable Oil





Cooking Directions:

First, place 1 cup of rice into a medium size pot and add 2 cups of water.

After bringing the rice to a boil, cover with a lid and turn the heat to Low. (The rice will be cooked completely as soon as it has absorbed all of the water.)

Add the yolk to a bowl and whisk before adding 2 small ice cubes. Let the ice cubes melt to chill the yolk.

Pour the Panko Bread Crumbs onto a plate and set aside in the meantime.

Place the chicken into the frying pan with the Teriyaki Marinade and pan fry until cooked.

Cut up the chicken breasts into small pieces and then set aside.

Place the cup of oil in the frying pan and place on medium high for only a few minutes. Toss a sprinkle of Panko Bread Crumbs into the pan and if they sizzle immediately the oil is ready. Lower the heat to medium low.

Cut the sheet of seaweed into quarters and lay them on a cutting board.

Add 1 tablespoon of chicken to each quarter of seaweed.

Line the edges of the seaweed pieces with a just a brush of water and then fold the pieces together. (Adding water will make the seaweed sticky and allow for the chicken to be enclosed.)

Take the rice and cover the seaweed ball.

Transfer to the egg yolk and cover completely and then place in the Panko Bread Crumbs and cover generously.

 Place the balls in the oil and let cook until golden brown all around. And most importantly, enjoy!