Sichaun Chicken Meatballs

5 from 1 vote

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This is one of those recipes that you want to eat on a cold day. The chicken meatballs are nice and light, and the sauce they’re smothered in makes the dish taste rich and decadent. That’s what I like. You Must try.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
CuisineChinese
Recipe Taste Tangy
Servings 3
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Ingredients
  

  • 100 gm minced Chicken
  • 1 egg white
  • 2 garlic pods finely chopped
  • 1/2 inch ginger finely chopped
  • 1 tablespoon cornflour
  • Salt
  • 1/2 teaspoon red chili flakes or powder
  • 1 tablespoon cornflour Salt as per taste 1/2 teaspoon red chili flakes or powder 1
  • 1/2 teaspoon black pepper powder
  • Ingredients Required For sichuan gravy:-
  • 1/2 inch finely chopped ginger
  • 2 finely chopped garlic pods
  • 1/2 teaspoon corn flour + 1/2 cup water
  • 1/4 cup spring onion
  • A pinch of salt
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • 2 tablespoon sichaun sauce
  • 1 tablespoon Oil
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Instructions
 

  • Method for chicken meatballs:- Mix ingredients well (minced chicken, ginger, garlic, egg white, salt, red chili flakes or powder, black pepper powder and cornflour), keep aside for 15minutes. Now take lemon size portion and make 10 to 12balls.
  • Heat oil n deep fry Chicken Meatballs in heated oil. Deep fry until it turn into golden brown. Transfer it to a plate.
  • Method For Sichaun Gravy:- Melt or mix cornflour in water. Now heat oil in pan, add ginger garlic and saute for 20sec on low flame.
  • Add onion and saute till it be transparent.
  • Add salt, dark soy sauce, vinegar, sichaun sauce and cornflour water. Saute until gravy become thick.
  • Add fried chicken meatballs and toss toss toss. Transfer it to a plate, garnish some chopped spring onion.
  • Serve this hot as a side dish or starter.

Please appreciate the author by voting!

5 from 1 vote
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Saba Shaikh
Saba Shaikh

hello Foodies, I m Saba Firoz Shaikh from mumbai and I'm homechef, I love to eat everything. I m here to share awesome recipes with u all.

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