Panko-crusted Sticky Rice Croquettes

Turning Lunar New Year Leftovers Into Crispy Magic: Panko-Crusted Sticky Rice Croquettes with Spicy Mayo and Scallion Oil

Hey food lovers! Got some leftover Xôi Măng (Fried Sticky Rice) from your Lunar New Year feast? Let’s take that sticky rice-and-chicken deliciousness and turn it into crispy, golden croquettes. With that soft and sticky rice, sweet and savoury chinese sausage, shredded chicken and all those seasonings, it just made sense to remix this traditional dish into a fun, crunchy dish for a little twist. Think arancini but all the asian flavours and textures you love!

This dish is perfect for a next-day snack or an appetizer upgrade. Make them bite-sized, or serve them up large and in charge with a knife and fork - you do you!

Gather and Organize Your Ingredients

• Chilled leftover Sticky Rice / Xôi Măng - at least 2 cups
  
  

For the Coating:

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

For the Spicy Mayo:

• ½ cup mayonnaise

• 2 tablespoons sriracha (adjust to your spice level)

• 1 teaspoon lime juice

For the Scallion Oil:

• ¼ cup neutral oil (like canola or vegetable)

• 4 green onions, thinly sliced

Extras:

• Neutral oil for frying (about 2 cups for deep frying)

• Optional garnish: dried shredded pork (ruốc), sesame seeds, or chopped cilantro

How to make Sticky Rice Croquettes

1. Shape the Croquettes:
   
   

• For bite-size, scoop out about 2 tablespoons of your leftover Xôi Măng and shape it into balls or patties. If the rice is a bit sticky, lightly dampen your hands with water to make shaping easier.

• For a more substantial croquette, you can use a ¼ cup scoop.

• Place the shaped balls on a tray lined with parchment paper.

2. Coat the Croquettes:
   
   

• Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

• Roll each croquette in flour, dip it in the egg wash, and coat it generously in panko breadcrumbs. Set aside.

3. Fry the Croquettes:
   
   

• Heat your frying oil in a deep pot or skillet to 350°F (175°C). Fry the croquettes in batches until they’re golden brown and crispy, about 2-3 minutes per side.

• Remove and drain on a paper towel-lined plate.

4. Make the Scallion Oil:
   
   

• Heat the neutral oil in a small saucepan over medium heat. Once hot, toss in the sliced green onions. Sizzle for about 30 seconds until fragrant, then remove from heat.

5. Whip Up the Spicy Mayo:
   
   

• In a small bowl, stir together the mayonnaise, sriracha, and lime juice until smooth. Adjust seasoning if needed.

6. Assemble and Serve:
   
   

• Place your crispy croquettes on a serving plate. Drizzle with scallion oil and top with a sprinkle of dried shredded pork for that extra umami kick.

• Serve with a generous dollop of spicy mayo on the side. For extra flair, garnish with sesame seeds or chopped cilantro.

Why you'll love this recipe:

What's not to love?! Crunchy on the outside, rich and chewy on the inside. I love when each bite is a little different with some sweet Chinese sausage or savoury shredded chicken. The spicy mayo gives the dish some much needed tang and who doesn't love scallion oil, you can put that stuff on ANYTHING! Surprise your family with a twist on a traditional and you'll be the Potluck Hero of any party.