Leftover Fried Rice Balls

Last night's Chinese takeout is destined to become savory, deep-fried goodness.


  • For the balls:
  • 3 cups leftover Chinese fried rice, slightly warmed
  • 1/2 cups leftover General Tso Chicken, cut into bite-sized pieces
  • 2 large eggs
  • 6 tablespoons all-purpose flour
  • For dredging:
  • 3/4 cup all-purpose flour
  • 1 egg + 1 tablespoon water, beaten
  • 1 cup panko
  • Oil for frying
  • Thai sweet chili sauce for dipping


  1. In a bowl, combine warmed leftover fried rice, 2 eggs, and 6 tablespoons flour. Wet your hands and take about 2 tablespoons of the mixture and flatten slightly. Place a piece of General Tso's chicken in the center and wrap the rice around it to form a ball. Continue the process and place the balls on a tray. Chill in the fridge for at least 30 minutes.
  2. Heat vegetable oil to 375°F. For the dredging station: add the rest of the flour into one bowl, whisk 1 egg and 1 tablespoon of water in another bowl, and the crushed fried wontons in a third bowl. Working in batches of 3-4, roll each ball in the flour, egg mixture, and then the fried wontons. Fry until golden brown and crispy. Drain on a baking rack lined with paper towels.
  3. Serve immediately with Thai sweet chili sauce.