Bakso Goreng Ayam - Fried Chicken Meatballs

4.7 from 11 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 48 meatballs

Ingredients

• 3 chicken thighs, skin intact, boneless (about 600 gram)
• 3 cloves garlic, grated
• 1 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground pepper (white is preferred)
• 1/2 teaspoon chicken bouillon powder (or salt)
• 1 1/2 teaspoon sesame oil
• 250 ml (1 cup) ice cold water
• 1 egg
• 300 gram tapioca starch
• 1 1/2 teaspoon baking powder
• enough oil for deep frying

Instructions

1. Grind chicken thighs in a food processor. Transfer ground chicken into a mixing bowl.
2. Season chicken with garlic, salt, sugar, ground pepper, chicken bouillon powder, and sesame oil. Mix well.
3. Slowly pour in ice cold water to the meat mixture while stirring until all the water is fully incorporated into the meat mixture (there shouldn't be any standing water).
4. Add in egg, mix well, then add tapioca starch and baking powder to the meat mixture. Mix until fully incorporated.
5. Chill the meat mixture in the fridge for 1 hour.
6. Heat enough oil for deep frying in a pot/wok over medium heat.
7. Once the oil is hot, drop tablespoonful of chicken meat mixture into the hot oil. Cook until golden brown, about 4 minutes. Repeat until all chicken meat mixture is used up. (Note 1)
8. Serve hot with chili sauce and/or tomato ketchup.

Notes

• (1) If you want your fried meatballs to be really round and not collapse afterward, you will need to increase the cooking time to around 15 minutes per batch. Be sure to lower the heat a little to medium-low since we don't want to end up with burnt meatballs.