Crispy Chicken Bitterbalen: Savory Dutch Snack Balls

Chicken Bitterbalen: A Crispy Delight

Ingredients:

For the Filling:

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• 1 tablespoon oil for sautéing
• 50 grams chicken fillet, finely chopped
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1/4 teaspoon dried red chili powder
• 1/2 teaspoon oyster sauce
• 1/4 carrot, finely diced
• 1/2 spring onion, finely chopped

For the Roux:

• 25 grams butter
• 25 grams all-purpose flour
• 100 ml milk
• A splash of milk powder (optional)
• 1/2 teaspoon chopped parsley or celery
• 1/4 teaspoon salt
• 1/2 tablespoon granulated sugar
• 1/4 teaspoon ground black pepper

For Coating:

• 3 tablespoons all-purpose flour
• 1 egg, beaten
• 1/2 cup bread crumbs

Instructions:

1. Prepare the Filling:

   • Heat 1 tablespoon of oil in a pan over medium heat. Sauté the minced garlic and chopped onion until fragrant.
   • Add the finely chopped chicken and cook, stirring occasionally, until the chicken changes color and is cooked through.
   • Stir in the dried red chili powder and oyster sauce, mixing well.
   • Add the diced carrot and chopped spring onion. Cook until the carrot is tender. Set the filling aside.

2. Make the Roux:

   • In a separate pot, melt the butter over low heat. Once melted, add the flour and stir continuously to create a roux (a thickening paste).
   • Gradually pour in the milk while continuing to stir to prevent lumps. Cook over low heat until the mixture thickens and the raw flour taste is gone.
   • If desired, add a splash of milk powder for extra creaminess.
   • Stir in the chopped parsley or celery, salt, sugar, and ground black pepper. Mix until well combined.
   • Incorporate the prepared chicken filling into the roux, stirring until evenly distributed.

3. Shape the Bitterbalen:

   • If the mixture is too soft and difficult to shape, you can adjust by adding 1-3 tablespoons of bread crumbs or mashed potato.
   • Shape the mixture into small balls, about the size of a walnut.

4. Coat the Bitterbalen:

   • Prepare a coating station: place 3 tablespoons of flour, beaten egg, and bread crumbs in separate bowls.
   • Roll each ball first in the flour, then dip into the beaten egg, and finally coat with bread crumbs.

5. Fry the Bitterbalen:

   • Heat oil in a frying pan over medium heat. Fry the coated bitterbalen until they turn a golden-brown color and become crispy.
   • Remove them from the oil and drain on paper towels.

6. Serve:

   • Serve your delicious Chicken Bitterbalen hot with a side of sambal or mayonnaise for dipping.

Enjoy your crispy, savory Chicken Bitterbalen, perfect as an appetizer or a tasty snack!