Fried Garlic Chicken Balls

Course : Chinese
Serves: 8
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2 pounds ground chicken meat
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon dark soy sauce
2 large egg whites
1/2 teaspoon freshly grated ginger
2 tablespoons dry sherry
4 cloves garlic -- crushed
1 cup cornstarch
1 cup water-chestnut flour
4 cups peanut oil for deep frying

Preparation / Directions:

Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360F oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are done to your liking. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.

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