Crispy Asian Chicken Meatballs

Prepare and Fry Meatballs

Start by heating some oil in a deep fryer or a large pot until it reaches about 350°F (175°C). In a big bowl, combine the bread crumbs, chopped onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander. Give everything a good mix. Then, add the ground chicken and use your hands to mix it all together really well, kneading until everything is evenly combined. Shape the mixture into meatballs about the size of a golf ball—around 1 1/2 inches wide—and roll them between your palms so they’re nice and compact. Carefully fry the meatballs in the hot oil, doing this in batches if needed, until they’re golden brown and cooked through, which usually takes about 3 to 5 minutes. Drain them on some paper towels before serving.