Zhi Ma Ji

Cut the chicken meat into small, bite-sized pieces, removing any visible fat or sinew.

Remove the crusts from the white bread and tear the slices into small chunks, then place them in a bowl.

Add the mashed onion to the bread chunks and mix well to combine, creating a paste-like mixture that will help bind the chicken.

Add the chicken pieces to the bread and onion mixture, stirring and kneading gently with your hands until evenly distributed and the mixture holds together.

Shape the mixture into small balls or patties, about the size of a walnut, ensuring they are compact and hold their form.

Heat a wok or large skillet over medium-high heat with enough oil for shallow-frying (about 1-2 inches deep).

Test the oil temperature by dropping a small piece of bread into it; it should sizzle immediately and brown in about 10 seconds.

Carefully place the chicken balls or patties into the hot oil, working in batches to avoid overcrowding the wok.

Fry until golden brown on all sides, turning occasionally with a slotted spoon, about 8-10 minutes total.

Remove the fried chicken balls with a slotted spoon and drain on paper towels to remove excess oil.

Transfer the drained chicken balls to a serving plate and sprinkle generously with the fried sesame seeds while still warm.

Serve immediately while hot, optionally with sweet and sour sauce or chili sauce on the side for dipping.