Ginger Chicken Arancini
for the coating:
for the dipping sauce:
Cook the sushi rice according to pack instructions, then spread onto a large plate in a thin layer and leave to cool.
Heat 1 teaspoon of the oil in a nonstick frying pan and fry the chicken on a high heat for 5-10 minutes until cooked. Add the ginger, onions, soy sauce and sugar. Reduce the heat and simmer for another few minutes until the chicken is coated glazed. Leave to cool.
Take a small handful of the rice in wet hands (to prevent the rice sticking to you), and flatten to a disk in your palm. Add 1/2 teaspoon of the chicken mixture to the centre and close your palm to wrap the rice around to enclose the filling. Pack it gently, and form into a ball. If the rice doesn’t mould, add a little more and squeeze it gently to get it to stick together. Rinse your hands often to remove the starch and prevent sticking.
Add to an oiled Clingfilm-lined tray or board, and repeat with the remaining filling and rice. You should get about 18-20 ping-pong sized balls. Chill for at least 30 minutes until ready to fry.
Heat the oil in a pan no more than ½ full to 180C on a temperature probe, or until a piece of bread browns in 30 seconds.
Prepare the flour, egg and breadcrumbs onto three shallow bowls or plates. Dust the rice balls in the flour, then dip into the egg and coat in the breadcrumbs.
Gently lower the balls (about 5 at a time) into the oil and deep fry for 5-6 minutes until golden brown. Drain on kitchen paper while you cook the remaining rice balls.
Mix the dipping sauce ingredients together then serve with the arancini, scattered with more spring onion if you like.
Recipe as PDF
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