Gingery Chicken Meatballs with Sesame Chili Crisp Glaze
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Servings
22 meatballs or 3 to 4 servings as a main dish
Prep Time
30 minutes
Cook Time
10 minutes
Ingredients
3 tsp plus 1 tablespoon sesame oil, divided
1 (2-inch) chunk of ginger, peeled and grated or finely minced
2 large garlic cloves, grated or finely minced
2 scallions, thinly sliced, divided
3 Tbsp minced fresh cilantro, divided
1 Tbsp soy sauce
1 egg
1/4 tsp white pepper
1/2 tsp salt
1 Tbsp chili crisp (preferably Lao Gan Ma)
1 pound ground chicken (not lean)
1/4 cup panko bread crumbs
1 Tbsp neutral oil
1 Tbsp toasted sesame seeds, for garnish
2 Tbsp soy sauce
3 Tbsp mirin
1 tsp toasted sesame oil
2 Tbsp honey
1 1/2 tsp unseasoned rice vinegar
3 tsp chili crisp (preferably Lao Gan Ma)
For the meatballs:
For the glaze:
Directions
To make the meatballs, in a medium bowl, mix 3 teaspoons of the sesame oil, ginger, garlic, 1 scallion, 2 tablespoons of cilantro, soy sauce, egg, white pepper, salt, and chili crisp. Add in the ground chicken and the panko and mix until thoroughly incorporated. Chill in the refrigerator for 20 to 30 minutes.
Using wet hands, form the meat mixture into 1 1/2-inch balls. They will be quite loose and sticky; don’t worry, they’ll firm up while cooking! Heat a large pan over medium high and add the remaining tablespoon of sesame oil and the neutral oil. Once the oil has spread, add the meatballs to the pan; you may need to cook in batches. Turn the heat down to medium and brown the meatballs on all sides, 2 to 3 minutes. Turn the heat down to low and cover until cooked through, 2 to 3 more minutes. Transfer the meatballs to a serving bowl.
Make the glaze: add all of the glaze ingredients and a tablespoon of water to a small saucepan. Gently heat over medium low until it’s thick enough to coat the back of a spoon, about 5 minutes. Pour the glaze over the meatballs and toss to coat. Garnish with the sesame seeds, the remaining scallion, and the remaining tablespoon of cilantro.
Recipe Note
Reprinted with permission by Sasquatch Books and photo by Charity Burggraaf
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