This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Mix ground chicken, carrot, onion, egg, sesame oil and MAGGI® Magic Sarap®. Mix well until sticky. Refrigerate for 1hr to firm up ground chicken. Form into meatballs and refrigerate for another 30mins.
Step2
10 Min
Lightly coat chicken meatballs with flour. Pan fry in preheated oil until golden brown. Transfer into a cooling rack to drain excess oil.
Step3
2 Min
Remove oil from the pan. Add butter, sugar and MAGGI Oyster Sauce. Gently heat for 1min.
Step4
3 Min
Add back fried chicken meatballs to coat with the glaze.
Step5
5 Min
Skewer chicken meatballs and transfer into a serving plate. Top with spring onion and sesame seeds. Serve warm.
Step1
of
5
Mix ground chicken, carrot, onion, egg, sesame oil and MAGGI® Magic Sarap®. Mix well until sticky. Refrigerate for 1hr to firm up ground chicken. Form into meatballs and refrigerate for another 30mins.
Step2
of
5
Lightly coat chicken meatballs with flour. Pan fry in preheated oil until golden brown. Transfer into a cooling rack to drain excess oil.
Step3
of
5
Remove oil from the pan. Add butter, sugar and MAGGI Oyster Sauce. Gently heat for 1min.
Step4
of
5
Add back fried chicken meatballs to coat with the glaze.
Step5
of
5
Skewer chicken meatballs and transfer into a serving plate. Top with spring onion and sesame seeds. Serve warm.
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