Heat 1” of canola oil in a wok (or large skillet) over medium heat.
vegetable oil
Prepare chicken balls by combining chicken, garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, a pinch of red pepper flakes, and 1 tablespoon of diced green onions in a large mixing bowl. Mix well until thoroughly combined. Use a medium cookie scoop to form uniform balls, aim for golf ball-sized portions. Place onto a baking sheet as you work.
1 lb ground chicken, 2 garlic cloves, ½ cup maida or all-purpose flour, 1 large egg, ¼ cup green onions, 1 teaspoon ginger paste, 1 teaspoon Tamari, soya, or dark soy sauce, 1 teaspoon sesame oil, ½ teaspoon cracked black pepper, Pinch red pepper flakes
Add chicken to the oil and fry for 7 minutes. Turn chicken to evenly cook as it fries. Remove with a slotted spoon and place onto a paper towel lined plate to absorb excess oil. Drain oil from the wok and return to the stove.
Combine Cornstarch and water in a small bowl and whisk. Set aside for step 7.
1 tablespoon cornstarch, 2 tablespoons water
In the same wok, prepare sauce. Add canola oil to the wok. Once hot, add the minced garlic, ginger, red chili pepper, shallot, green onion, and bell pepper to the pan. Stir fry for 3 minutes.
1 tablespoon canola oil, 3 garlic cloves, 1 inch ginger, 1 red chili pepper, 1 shallot, ¼ cup green onion, 1 bell pepper
Add the tomato paste and stir. Cook for 1 to 2 minutes, then deglaze the pan with rice wine.
2 tablespoons tomato paste, 1 tablespoon rice wine
Next, add the tamari and chicken stock to the sauce. Whisk until combined. Bring mixture to a boil, then lower the heat to a simmer. Stir in the cornstarch slurry and cook until thickened, about 10 minutes. Turn off the heat and add the chicken to the sauce. Turn chicken to coat.
3 tablespoons Tamari, soya, or dark soy sauce, 1 cup chicken stock
Garnish with remaining green onions and sesame seeds. Serve with Hakka noodles, fried rice, or vegetables for a stir fry.
Toasted sesame seeds