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Submitted by ES Klein
3/4 cup sugar
3/4 cup brown sugar
1/2 cup hot sauce
1/3 cup honey
1 tablespoon cornstarch
1 pound chicken breast, cut into 1 inch cubes
2 cups Sushi Rice, cooked according to package instructions
salt, to taste
3 eggs, beaten
panko breadcrumbs
canola oil, for frying
Mix sugars, hot sauce and honey in a microwave safe container, or frying pan. Microwave for 30 seconds or heat over low heat till sugar dissolves. Mix.
Pour half the sauce into a bag, add cornstarch and chicken and mix. Let it marinate in the fridge for at least a half hour.
Heat a skillet over medium heat, add some oil, and add the chicken, cook until cooked through stirring frequently.
Season rice with salt to taste .Take about two tablespoons cooked rice and place on a piece of plastic wrap. Add a piece of cooked chicken to the center and add some more rice on top. Form into a ball shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
Dip the rice ball in beaten eggs, then coat with panko.
Heat a half inch of oil in a skillet over medium-high heat. and Fry balls about three minutes per side till golden.
Season with salt.
Pour remaining sauce over popper, and serve with a toothpick/mini fork, or put sauce on the side as a dipping sauce.
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