Chicken and Cilantro Bites
From the kitchen of CarlyTender chicken meatballs infused with fresh cilantro and scallions, then pan-fried until golden and crispy. Dip them in a bright soy-vinegar sauce that cuts through the richness. Simple, addictive, and way better than takeout.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/4 cup soy sauce
- 11/4 cup rice vinegar (not seasoned)
- 11 lb ground chicken (not breast meat)
- 11 large egg
- 11/2 cup finely chopped fresh cilantro
- 12 scallions, finely chopped
- 12 teaspoons Asian sesame oil
- 11 teaspoon salt
- 13/4 cup cornstarch
- 11/2 cup vegetable oil
Instructions
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.