September 19, 2023
Asian Chicken & Vegetable Arancini
Asian Chicken & Vegetable Arancini
Ingredients
Sauce
- 1 cup soy sauce
- 1 cup rice vinegar
- 2 tbsp apricot jam
- ½ tsp sesame oil
- ½ tbsp sriracha sauce
- 2 cloves of garlic crushed
- ½ tsp fresh zested ginger
Ingredients
- 1 chicken breast
- 2 cloves garlic crushed
- 1/2 tsp white pepper
- 1/4 cup Shao xing Wine Can substitute sherry wine
- 1 shredded carrot
- 1 stalk bok choy diced fine
- 3 green onions diced
- 1 tsp fresh zested ginger
- 2 cups sushi rice
- 2 cups of water
- ¼ cup soy sauce
- ¼ cup of rice vinegar
- 1 egg
- ½ tsp salt
- 1 cup bread crumbs
- 1 cup of flour
- ¼ cup of black sesame seeds
- Canola Oil For Frying
Instructions
- Combine all sauce ingredients and mix well. Let refrigerate until use.
- In a small pot, place chicken breast, crushed garlic, wine and 1/2 tsp white pepper and 1 cup of the prepared sauce and simmer for 3 hours.
- Meanwhile, cook sushi rice by combining sushi in a pot with the water, the soy sauce and the rice vinegar. Bring to a boil and then cover and simmer for 20 minutes. Take off flame and let cool until ready to use if more than 2 hours until use, place in fridge.
- Shred chicken and let cool.
- Add carrot, bok choy, green onions and 1 tsp fresh zested ginger to the chicken and mix well.
- Combine the flour, bread crumbs and sesame seeds in a bowl.
- Combine the rice, egg, and ½ cup of breadcrumb mixture, in a bowl until sticky. Test to make sure it sticks together.
- Take a golf ball sized portion of rice and form a cup in the middle. Put a a teaspoon of chicken mixture in the cup and form the rice into a ball around until all of the rice and chicken mix is used.
- Heat canola oil in a wide, deep pan like a wok until about 350 degrees.
- Dredge the balls in remaining breadcrumb mixture and then fry in canola oil until golden brown and crispy on all sides.
- Serve with the sauce.
Tried this recipe?Let us know how it was!
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