- 30
Ingredients
- • ¼ cup soy sauce
- • ¼ cup rice vinegar (not seasoned)
- • 1 lb ground chicken (not breast)
- • 1 large egg
- • ½ cup finely chopped fresh cilantro
- • 2 scallions, finely chopped
- • 2 teaspoons Asian sesame oil
- • 1 tsp. salt
- • ¾ cup cornstarch
- • ½ cup vegetable oil
Preparation
Step 1
Stir together soy and vinegar in a bowl for dipping sauce.
Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
Spread cornstarch in a shallow baking pan. With wet hands, form chicken mixture into 1-inch balls, transferring them to a baking pas as formed. Wash and dry hands. Then gently roll balls in cornstarch until coated. (Balls will be soft).
Heat ¼ cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining ¼ cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.
Makes about 30 hors d’oeuvres.