Makesabout 30 hors d’oeuvres
- Active time:35 min
- Start to finish:35 min
May 2005
This appetizer is our Asian take on the meatball.
-
1/4
cup
soy sauce
-
1/4
cup
rice vinegar (not seasoned)
-
1
lb
ground chicken (not breast meat)
-
1
large egg
-
1/2
cup
finely chopped fresh cilantro
-
2
scallions, finely chopped
-
2
teaspoons
Asian sesame oil
-
1
teaspoon
salt
-
3/4
cup
cornstarch
-
1/2
cup
vegetable oil
-
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 baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)
-
Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then 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 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.
