Indonesian chicken recipes

Crispy Chicken Bitterbalen: Savory Dutch Snack Balls

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Chicken Bitterbalen: A Crispy Delight

Ingredients:

For the Filling:

  • 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!

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