Chicken Long Rice Croquettes Recipe

Soak and prep long rice

If using dried long rice (cellophane/vermicelli), place in a bowl and cover with warm water for 10–15 minutes until pliable. Drain thoroughly and roughly chop into 1–2 inch pieces. If using pre-cooked long rice, skip soaking and chop as needed.

If you don't have cooked chicken, poach 1 large chicken breast in simmering water for 10–12 minutes until cooked through; cool and shred with forks. Measure out 1.5 cups shredded chicken.

Cook and cool rice ahead: use 2 cups cooked long-grain rice (preferably day-old or cooled) so croquettes hold together better.

Sweat aromatics

In a medium skillet, heat 1 tablespoon unsalted butter over medium heat. Add the finely diced 1/2 cup yellow onion and sauté until translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and 1/2 teaspoon grated ginger (if using) and cook 30–45 seconds until fragrant.

Combine filling

Add the shredded chicken to the skillet and stir to combine with the aromatics. Add 2 tablespoons chopped Japanese curry roux, 1 teaspoon soy sauce, and 1 teaspoon mirin; stir and cook 1–2 minutes to meld flavors. Add chopped soaked long rice and cook 1 minute to warm through. Transfer mixture to a large bowl and allow to cool slightly.

Once warm (not hot), fold in 2 cups cooked cooled rice, 3 thinly sliced scallions (reserve extra for garnish), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If the mixture seems too wet to shape, sprinkle in up to 2 teaspoons cornstarch and mix to bind. Taste and adjust seasoning.

Chill the filling for at least 20 minutes in the refrigerator; this firms it and makes shaping easier.

Set up a breading station: shallow bowl with 1 cup all-purpose flour, a second bowl with 2 beaten eggs, and a third bowl with 2 cups panko breadcrumbs. Season the flour lightly with a pinch of salt.

With slightly wet hands, portion the chilled filling into 10–12 equal portions (about 2.5–3 ounces / golf-ball size each). Shape each portion into an oval or round croquette, compacting so it holds together. If filling is sticky, wet hands slightly between portions.

Dredge each croquette in flour, shaking off excess, dip into beaten egg, then press into panko breadcrumbs to fully coat. For extra-crisp crust, double-dip: after the first panko coat, dip again in egg and re-coat with panko. Place coated croquettes on a tray while you finish.

Chill the coated croquettes in the refrigerator for 10–15 minutes; this helps the coating adhere and prevents them from falling apart when frying.

Heat 1 inch of neutral oil in a large skillet or shallow pan to 350°F (175°C). If you don't have a thermometer, test by dropping a few panko crumbs — they should sizzle and brown in about 30–40 seconds.

Fry croquettes in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and heated through. Use a slotted spoon or spatula to transfer to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between batches; lower heat slightly if browning too quickly.

If you prefer baking: preheat oven to 425°F (220°C), place coated croquettes on a parchment-lined sheet, spray lightly with oil, and bake 15–20 minutes, turning halfway, until crisp and golden.

Warm 1 cup prepared Japanese curry sauce in a small saucepan over low heat until just simmering. If the curry is thick, thin with a little water or dashi to desired consistency.

To serve: spoon a shallow pool of warm curry sauce on each plate, arrange 2–3 croquettes on top, and garnish with the reserved thinly sliced scallions. Serve with lemon wedges on the side for a bright finish if desired.

Leftovers: store cooled croquettes in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 8–10 minutes to crisp the crust.