Spiced Chicken and Water-Chestnut Meatballs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Brooke Vosika, executive chef of the Four Seasons Hotel Boston, and William Kovel, chef de cuisine at Aujourd'hui. Published in the Boston Globe on January 25, 2009. Ingredients:
2 1/4 cups panko breadcrumbs |
1 lb ground chicken breast |
1 (8 ounce) can water chestnuts, finely chopped |
3 garlic cloves, minced |
2 tablespoons fresh ginger, minced |
2 scallions, thinly sliced |
1 tablespoon toasted sesame oil |
1 tablespoon thai-style green chili paste |
salt and pepper |
Directions:
1. In a shallow dish such as a pie plate, reserve 3/4 cup of the panko.
2. In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the remaining 11/2 cups of panko until uniform.
3. With wet hands, form the mixture into 26 to 30 meatballs about 11/4 inches in diameter. Roll the meatballs in the reserved panko to coat each.
4. Set the oven rack in the middle position and heat the oven to 325 degrees.
5. In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
6. Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
7. Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
8. Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
9. Transfer to serving platter and serve hot or warm.
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