Guangxi-style Chicken Croquettes

Ingredients

In this adaptation, we infuse the traditional Spanish croquetas de pollo with the unique flavors of Guangxi cuisine. We incorporate Guangxi-specific spices like star anise and dried tangerine peel to enhance the taste. Additionally, we modify the cooking technique to achieve a crispier texture, which is characteristic of Guangxi cuisine. We alse have the original recipe for Croquetas de pollo, so you can check it out.

• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 1/2 teaspoon dried tangerine peel, finely chopped 1/2 teaspoon dried tangerine peel, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
2. 2.
   Gradually whisk in the chicken broth and milk until smooth. Cook for another 2-3 minutes until the mixture thickens.
3. 3.
   Add the shredded chicken, ground star anise, dried tangerine peel, salt, and pepper to the saucepan. Stir well to combine and cook for an additional 2-3 minutes.
4. 4.
   Transfer the mixture to a bowl and let it cool completely.
5. 5.
   Once cooled, shape the mixture into small croquettes.
6. 6.
   Dip each croquette into the beaten eggs, then coat with breadcrumbs.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
8. 8.
   Fry the croquettes in batches until golden brown and crispy, approximately 3-4 minutes per batch.
9. 9.
   Remove from the oil and drain on paper towels.
10. 10.
    Serve the Guangxi-style chicken croquettes hot and enjoy!

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before adding it to the mixture.
• Ground star anise — Use a mortar and pestle or a spice grinder to grind whole star anise into a fine powder.
• Dried tangerine peel — Soak the dried tangerine peel in warm water for a few minutes before finely chopping it.

Tips & Tricks

• For an extra burst of flavor, add a pinch of five-spice powder to the chicken mixture.
• To make the croquettes even crispier, refrigerate them for 30 minutes before frying.
• If you prefer a spicier kick, add a small amount of chili powder or Sichuan peppercorns to the chicken mixture.
• Serve the croquettes with a side of sweet chili sauce or soy sauce for dipping.
• Leftover croquettes can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Guangxi-style chicken croquettes as an appetizer or as part of a main course. They pair well with a fresh salad or steamed vegetables.

Presentation advice

Arrange the croquettes on a platter, garnished with fresh herbs like cilantro or parsley. Sprinkle some sesame seeds on top for an added visual appeal.