Asian Chicken Balls

By lorik

Ingredients

• Yakitori Glaze:
• 1 boneless, skinless chicken breast
• 3 Tbsp soy sauce
• 2 Tbsp sake or dry sherry
• 1 Tbsp minced fresh ginger
• 1/4 tsp salt
• 3/4 cup fine bread crumbs
• 1 1/4 cups sake or dry sherry
• 2/3 cup mirin
• 3/4 cup sugar
• 1/3 cup soy sauce

Details

Adapted from sunsetpublishing.com

Preparation

Step 1

Coarsely chop chicken breast, then place in a food processor and process until finely chopped (you should have 1 1/2 cups of chicken). Stir in soy sauce, sake, ginger and salt. Shape chicken into 1 inch balls.

Place bread crumbs in a shallow dish. Roll each chicken ball in bread crumbs. Fry in olive oil until they reach 155. Serve with yakitori glaze.

For Glaze: in a 2 to 3 quart pan, combine sake, mirin, sugar and soy sauce. Bring to a boil over high heat, boil, uncovered, until reduced to 1 1/2 cups. If making ahead, cover and refrigerate until the next day.