These are the three ingredients for this recipe; ground chicken, silken tofu and kara-age flour. This time, I used "Nisshin kara-age flour". The flavor of these chicken balls differs depending on the kara-age flour you use.
Place the silken tofu on a piece of kitchen paper. Microwave for 1 minute on each side to evaporate the moisture off.
You don't need to cover the tofu with cling film to microwave.
Put the ground chicken, silken tofu and kara-age flour in a bowl, then knead everything together with your hand.
If you don't mix the kara-age flour and ground chicken really well, you may taste the kara-age flour when you eat it. So make sure to knead the mixture really well.
When everything has mixed together, pour oil in a frying pan and turn on the heat. Roll the dough into bite-sized balls.
When the oil has reached 180℃, add the chicken balls into the oil. Once you've added all the chicken balls, turn the heat down from medium to low, and deep-fry them slowly.
When the bubbles on the oil surface have become small, and the chicken balls are light brown and float to the surface, they are done. Scoop them out and cool on a rack.
Garnish a serving plate with vegetable of your choice, transfer the chicken balls to the plate, then they are ready to serve.
Please take a look at this recipe, too! "Cheese Karaage-kun Made From Ground Chicken and Tofu" (Recipe ID: 2302704).
Note: If you double the ingredients, 1 packet of kara-age flour would be too much. So, use about 3/4 of the packet!
Story Behind this Recipe
I was trying to come up with an easy recipe, when I had a flash of inspiration to make this while I was watching some TV.
You can just eyeball the amount of tofu, but don't add more than 1/3 of the amount of ground chicken. If you add too much tofu, the dough will be too soft, and you might think the tofu is overpowering! In fact, these chicken balls maybe even tastier when cold! They are great for a bento box as well.