Shio-Kombu Chicken Balls

Name: Shio-Kombu Chicken Balls
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 100 g ground chicken thigh; 1 tbsp chopped scallion; 2 cloves grated garlic; to taste white pepper; 1 tbsp (scant) salted kelp (shio kombu); for coating sweet potato starch; 1 leaf Korean perilla leaf

索艾克 Soac on YouTube ↗

chickenappetizerpan-friedTaiwanese quick kombu

Video frame thumbnail for Shio-Kombu Chicken Balls

Servings

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Minutes

Ingredients

3 1/2 oz ground chicken thigh
1 tbsp chopped scallion
2 cloves grated garlic
to taste white pepper
1 tbsp (scant) salted kelp (shio kombu)
for coating sweet potato starch (optional)
1 leaf Korean perilla leaf (optional)

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Our take · Step 4: The creator relies on the shio kombu for nearly all the seasoning, so taste a cooked ball before adding any extra salt.
Technique · Step 2: Shake off the extra starch after coating. A thin layer sears to a light crust; a thick one turns pasty.
Technique · Step 3: Sear on medium-high first for colour, then drop the heat: the gentler heat cooks the centre through without scorching the outside.
Swap · Step 2: No sweet potato starch? Potato starch or cornstarch coat the balls in the same way.