Chicken and Tofu Balls with Manong Sauce
Chicken and Tofu Balls with Manong Sauce
Ingredients
For the Chicken and Tofu Balls
- 200 g chicken breast
- 100 g firm tofu
- 1 egg
- 1/2 onion
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- as needed oil, for deep frying
For the Manong Sauce
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1/2 onion, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 1/2 cup brown sugar
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes, (optional)
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
Instructions
- 1
Chop the chicken breast into smaller pieces.
⏱️ 3 min
- 2
Chop the firm tofu into smaller pieces.
⏱️ 2 min
- 3
Chop the 1/2 onion.
⏱️ 2 min
- 4
Mince the 2 cloves of garlic.
⏱️ 1 min
- 5
In a large bowl, combine the chopped chicken, chopped tofu, 1 egg, chopped onion, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch.
⏱️ 3 min
- 6
Mix all the ingredients thoroughly until well combined.
⏱️ 3 min
- 7
Form the mixture into small, bite-sized balls.
⏱️ 5 min
- 8
Heat oil for deep frying in a deep pot or pan. Deep fry the formed balls until they are golden brown and cooked through. Carefully remove them from the oil and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 9
In a separate pan, heat 2 tablespoons cooking oil over medium heat.
⏱️ 1 min
- 10
Add the 2 cloves minced garlic and 1/2 minced onion to the pan. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 11
Add 1/4 cup soy sauce, 1/4 cup water, 1/2 cup brown sugar, 1 tablespoon vinegar, 1 teaspoon black pepper, and 1 teaspoon red chili flakes (if using) to the pan.
⏱️ 1 min
- 12
Bring the sauce mixture to a simmer, stirring occasionally.
⏱️ 2 min
- 13
Add the 1 teaspoon cornstarch dissolved in 2 tablespoons water to the simmering sauce. Stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min
- 14
Add the previously cooked chicken and tofu balls into the manong sauce.
⏱️ 1 min
- 15
Mix well to ensure all the balls are thoroughly coated with the sauce. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Tofu Balls with Manong Sauce
For the Chicken and Tofu Balls
- 200 g chicken breast
- 100 g firm tofu
- 1 egg
- 1/2 onion
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- as needed oil, for deep frying
For the Manong Sauce
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1/2 onion, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 1/2 cup brown sugar
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes, (optional)
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
Instructions
- 1
Chop the chicken breast into smaller pieces.
⏱️ 3 min - 2
Chop the firm tofu into smaller pieces.
⏱️ 2 min - 3
Chop the 1/2 onion.
⏱️ 2 min - 4
Mince the 2 cloves of garlic.
⏱️ 1 min - 5
In a large bowl, combine the chopped chicken, chopped tofu, 1 egg, chopped onion, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch.
⏱️ 3 min - 6
Mix all the ingredients thoroughly until well combined.
⏱️ 3 min - 7
Form the mixture into small, bite-sized balls.
⏱️ 5 min - 8
Heat oil for deep frying in a deep pot or pan. Deep fry the formed balls until they are golden brown and cooked through. Carefully remove them from the oil and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 9
In a separate pan, heat 2 tablespoons cooking oil over medium heat.
⏱️ 1 min - 10
Add the 2 cloves minced garlic and 1/2 minced onion to the pan. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 11
Add 1/4 cup soy sauce, 1/4 cup water, 1/2 cup brown sugar, 1 tablespoon vinegar, 1 teaspoon black pepper, and 1 teaspoon red chili flakes (if using) to the pan.
⏱️ 1 min - 12
Bring the sauce mixture to a simmer, stirring occasionally.
⏱️ 2 min - 13
Add the 1 teaspoon cornstarch dissolved in 2 tablespoons water to the simmering sauce. Stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min - 14
Add the previously cooked chicken and tofu balls into the manong sauce.
⏱️ 1 min - 15
Mix well to ensure all the balls are thoroughly coated with the sauce. Serve immediately.
⏱️ 1 min