Crispy Fried Tangyuan
Golden fried glutinous rice balls with a crunchy breadcrumb coating. These chewy, sweet treats are a popular festive snack in China, especially during Lantern Festival and Chinese New Year celebrations.
Story
These crispy fried tangyuan are pure comfort food. The key is to boil them just until they float, then let them cool slightly before coating. The contrast between the chewy interior and the crunchy exterior is absolutely divine.
Ingredients
frozen or fresh tangyuan (glutinous rice balls)
12 pieces
breadcrumbs
1 cup
vegetable oil
2 cups for frying
water
for boiling
Instructions
1
Boil the tangyuan
Bring a large pot of water to a rolling boil. Add the frozen tangyuan and cook according to package directions, usually 3-5 minutes until they float to the surface. Remove with a slotted spoon and let them cool for about 5 minutes until handleable.
2
Coat with breadcrumbs
While the tangyuan cool, spread the breadcrumbs in a large, shallow bowl. Working one at a time, gently roll each warm tangyuan in the breadcrumbs until evenly coated. Press lightly to help the breadcrumbs adhere.
3
Fry until golden
Heat the oil in a deep pan or wok to 350°F (175°C). Carefully add the coated tangyuan in a single layer—work in batches if needed. Fry for 2-3 minutes, turning occasionally, until deep golden brown. Remove with a slotted spoon and drain on paper towels.
4
Serve warm
Enjoy immediately while hot and crispy! These are delicious on their own or with a drizzle of honey or syrup. The interior stays wonderfully chewy while the outside crunches with each bite.
