Crunchy Chicken Balls


  1. In a bowl, combine meat, pork fat, water chestnuts, ginger, green onions, rice wine, salt, pepper, egg white and cornstarch. Mix well and form into balls.
  2. Dilute egg yolk in 3 tbsp water.
  3. Dredge balls in flour then dip in egg yolk. Coat in Japanese breadcrumbs.
  4. Deep-fry for 5 to 8 minutes or until cooked and crumbs are golden brown.

Makes 4-6 servings.