Pickled Chili Chicken Meatballs
泡椒雞肉丸
These tender homemade chicken meatballs are mixed with pickled chilies, white pepper, and sesame oil, offering a flavorful and spicy twist. Simmered until juicy and light, they are perfect served hot as a side dish, soup ingredient, or snack. A must-try for anyone who loves spice!
- servings
- 👥 1 serving
- time
- ⏱ 20 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 300 gchicken breast
- 40 gpickled chili
- 30 gpickled chili brine
- 15 gpotato starch
- to tastewhite pepper
- to tastesesame oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 415 kcal
- protein
- 72.5 g
- fat
- 5.2 g
- carbohydrate
- 18.3 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Dice the chicken breast into small cubes. Finely chop the pickled chilies.
- 2
Place the chicken cubes into a food processor and blend into a paste. Add potato starch and pickled chili brine, then blend until fully combined.
- 3
Stir in chopped pickled chilies, white pepper, and sesame oil. Mix the mixture thoroughly using your hands or a spatula.
- 4
Bring a pot of water to a boil, then turn the heat to medium-low. Squeeze the chicken paste into small balls with your hand and spoon them into the pot one by one.
- 5
Once the meatballs float to the surface, cook for another 2 to 3 minutes to ensure the inside is fully cooked. Remove and drain.
