Bakso goreng or fried meatballs is one of Indonesian most beloved food. Bakso (meatballs) come in all sort of variety, fish, shrimp, chicken, pork, beef, and many combinations such as fish shrimp combo, chicken shrimp combo, pork chicken combo, e.t.c.
Once the meatball mixture is ready, it can be deep fried into bakso goreng (fried meatballs), or boiled into bakso kuah (meatballs soup).
Today, I am going to share my beloved bakso goreng ayam (fried chicken meatballs) recipe.
Bakso goreng secret #1: high fat content
Meatballs are best when made with meat with high fat content, as such I would suggest using chicken thigh with skin on and don’t remove any of the fatty bits to ensure a higher fat content.
Use a food processor to grind the chicken thigh and skin. Transfer the ground meat into a mixing bowl. Season with grated garlic, salt, pepper, sugar, chicken bouillon (or use more salt), and sesame oil. Mix well.
Slowly pour in ice cold water while stirring the meat mixture to incorporate. Add one chicken egg and mix again. Finally, add in tapioca starch and baking powder, and fold into the meat mixture.
Bakso goreng secret #2: ice cold bakso mixture vs. hot oil
One of the trick to get a crispier meatballs is to ensure the meat mixture is cold while the oil for deep frying is hot. As such, I like to chill the meat mixture in the fridge first for 1 hour at least prior to deep frying.
When you are ready to deep fry, prepare a pot of hot oil over medium-high heat. Once the oil is hot, remove the meat mixture from the fridge, and drop tablespoonful of meat mixture into the hot oil and fry until golden brown, about 4 minutes total.
Repeat this step until all the meat mixture is used up. These fried chicken meatballs are best serve piping hot, with some chili sauce, such as sambal lampung or garlic and chili sweet sauce, and/or tomato ketchup.
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