General Tso’s Chicken Crispy Rice Balls
If you’re craving something crispy, cheesy, and wildly addictive, these General Tso’s Chicken Crispy Rice Balls are about to become your new obsession. Inspired by your favorite takeout dish and made easy with InnovAsian’s heat-and-serve chicken and sticky white rice, each bite is packed with gooey mozzarella, scallions, and that sweet-and-spicy General Tso’s sauce we all know and love. Golden and crunchy on the outside, rich and savory on the inside, these rice balls are everything you didn’t know you needed. Serve them with a creamy sweet chili dip and watch them disappear before they even hit the table.
Ingredients
- 1 18oz box of InnovAsian General Tso’s Chicken
- 1 18oz box of InnovAsian Sticky White Rice
- 1 cups mozzarella cheese cubbed
- 1/4 cup green onion sliced
- Canola oil for frying
Egg Wash
- 2 large
eggs
- 2 tbsp water
Seasoned Breadcrumbs
- 2 cups panko breadcrumbs
- 1 tbsp sesame seeds
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
Creamy Sweet Chili Sauce
- 1 cup Japanese mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp water
Instructions
General Tso’s Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
Sticky White Rice
- Prepare the sticky white rice by following the packaged instructions. Once cooked set aside to cool for 5-10 minutes.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Seasoned Breadcrumbs
- Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.
Creamy Sweet Chili Sauce
- In a small bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce” and set aside once combined.
Assemble
- Heat a pot of canola oil to 350F.
- Now that the general tso’s chicken is cooked, cut into bite sized pieces and to a large bowl with the cooked sticky white rice, green onion, cubbed mozzarella cheese and finally, the warmed sweet and spicy asian-style bbq sauce.
- Mix thoroughly to combine. Then, with your hands, form into balls slightly larger than a golf ball. Press firmly to assure the balls stick together.
- Once formed, dip into the egg wash then into the seasoned breadcrumbs, back into the egg wash and then a final dredging in the seasoned breadcrumbs. Again pressing firmly so the coating adheres.
- Working in batches, add the balls to the hot oil and fry until they are golden brown and crispy. This should take about 3-4 minutes.
- Once cooked serve immediately with a side of the creamy sweet chili sauce and enjoy!