2 boneless chicken breasts, skin removed
1 tablespoon soy sauce
1 tablespoon grated ginger
1 tablespoon cornstarch
Few drops sesame oil
2 egg whites
2 carrots, peeled and grated
3 green onions, sliced
Fill an electric deep fryer with peanut or canola oil and heat to 365Â°.
Puree chicken, soy sauce, ginger, cornstarch, sesame oil and egg whites in a food processor until smooth. Add the carrots and green onion and whiz briefly just until stirred in but not pureed.
Using a pair of tablespoons form the chicken mixture into rough ball shapes. Carefully drop them into the fryer oil using one of the spoons to push the mixture off the other spoon. Fry until they are golden brown on all sides, about 5 minutes depending on the size.