In a large skillet over medium heat, add a splash of sesame oil. Sauté the minced garlic and diced onion until soft, about 3-5 minutes.

Add the ground chicken, soy sauce, salt, and pepper. Cook until the chicken is no longer pink, breaking it apart as it cooks (around 8-10 minutes).

Once cooked, remove from heat and let cool.

In a large bowl, combine your cooled jasmine rice with the sautéed chicken mixture. Mix well until everything is well incorporated.

Wet your hands to prevent sticking. Take a small handful of the rice mixture and mold it into a ball, aiming for a size similar to a golf ball.

Set aside on a plate and repeat this process until all the mixture is formed into balls.

On a shallow plate, sprinkle the breadcrumbs. Roll each rice ball in the breadcrumbs until fully coated, tapping off any excess.

In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat.

Carefully add the rice balls a few at a time, taking care not to overcrowd the pan. Fry until they turn golden brown, about 3-4 minutes.

Remove and place them on a paper towel-lined plate to drain excess oil.

Top with chopped green onions and serve with soy sauce or chili sauce for dipping. Enjoy your Chicken Rice Balls while they’re still warm!