Asian style arancini

Ingredients:

• 1/3 cup panko breadcrumbs
• 2 cups leftover cooled fried rice
• 1/4 cup flour
• 1 tbsp hot sauce, such as Sriracha
• 1 teaspoon soy sauce
• 1 large egg, lightly beaten
• Duck sauce, for serving
• Vegetable oil, for deep-frying
• Special equipment: deep fat thermometer

Preparation:

1. Fill a large saucepan halfway with vegetable oil and attach a deep-fry thermometer to the side. Heat over medium heat to 350°F (175°C). Line a plate with paper towels.
2. Mix in a small bowl panko breadcrumbs with 1/4 teaspoon salt. In a large bowl, combine the fried rice, flour, chili sauce, soy sauce, and egg until smooth. Using wet hands, form eight 4-cm balls.
3. Roll each ball in breadcrumbs and transfer to a plate. Fry the balls, a few at a time, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to the prepared plate to drain off any excess fat. Sprinkle with salt and serve with the duck sauce for dipping.