Yield: 8 servings
|½ pounds||Boneless chicken breasts, cubed|
|2 teaspoons||Light soy sauce|
|1¼ cup||Rice vermicelli|
In food porcessor, process chicken, egg, flour, sugar, soy sauce, sherry and salt until a smooth paste forms. Transfer to a bowl, cover and chill for 20 minutes. Form into 18 balls. Finely crush vermicelli, roll eac hball in it until well coated. Heat about 1" oil in a wok or deep frying pan. Fry 6 balls at a time until golden and throughly cooked. Drain well and serve with soy sauce or sweet chili sauce.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95