Spiced Chicken And Water-chestnut Meatballs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 1 in a shallow dish such as a pie plate, reserve ¾ 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, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
• 3 with wet hands, form the mixture into 26 to 30 meatballs about 1¼ 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.