Chicken and Cilantro Bites
Tender ground chicken meatballs flavored with fresh cilantro, scallions, and Asian seasonings, coated in cornstarch and fried until golden. Served with a simple soy-vinegar dipping sauce.
Ingredients
- •¼ cup soy sauce
- •¼ cup rice vinegar (not seasoned)
- •1 lb ground chicken (not breast meat)
- •1 large egg
- •½ cup fresh cilantro
- •2 whole scallions
- •2 teaspoons Asian sesame oil
- •1 teaspoon salt
- •¾ cup cornstarch
- •½ cup vegetable oil
Cooking Instructions
- 1.
Stir together soy and vinegar in a bowl for dipping sauce.
2 min
- 2.
Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
5 min
- 3.
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.)
15 min
- 4.
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.
10 min
