Friday, January 15, 2010

Asian Cilantro Chicken Bites - Our Version

After Jeff initially found this recipe on, we both decided that it sounded good but that the reviews weren't so hot. After a few suggestions, I came up with a version that turned out very good. We served it as an entree with jasmine rice and Jeff made a dipping (or drizzling) sauce out of hoison, honey, rice wine vinegar and soy sauce. The bites would also be great on toothpicks as an appetizers or served in bibb lettuce wraps.

Better Asian Cilantro Chicken Bites
* 1/2 T soy sauce
* 1/2 T rice vinegar (not seasoned)
* 1 lb ground chicken
* 1 large egg
* 1/2 cup finely chopped fresh cilantro
* 2 scallions, finely chopped
* 3 teaspoons Asian sesame oil
* 1 teaspoon salt
* 1/2 teaspoon of garlic powder
* 1/4 teaspoon ginger (use less if fresh)
* 1/2 cup of plain breadcrumbs or panko breadcrumbs
* 3/4 cup cornstarch
* 1/2 cup vegetable oil

Stir together chicken, egg, cilantro, scallions, sesame oil, soy sauce, rice vinegar, ginger, garlic powder, breadcrumbs and salt with a fork until just blended. Add more breadcrumbs if mixture is too wet.

Spread cornstarch in a shallow pan. Form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Gently roll balls in cornstarch until coated. The chicken balls will be soft. (I made mine a little bigger and cooked them longer because we were't serving them as appetizers.)

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 occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes (3+ if yours are larger). 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.

1 comment:

Sheila said...

This sounds good. I wonder if instead of cooking them in oil, they would work oven-baked. I might try them since I love cilantro.