Name: Crispy Asian Chicken Meatballs: Deep-Fried Delight
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Cuisine: US
Ingredients: Vegetable oil, for frying; 2 cups Panko bread crumbs; 1/4 cup finely chopped yellow onion; 1/4 cup chopped fresh cilantro leaves; 2 tablespoons minced garlic; 2 tablespoons low-sodium soy sauce; 1 tablespoon sambal oelek (or more, to taste); 1/2 teaspoon ground ginger; 1/2 teaspoon paprika; 1/4 teaspoon ground coriander; 1 pound ground chicken

Embark on a culinary adventure with these delectable, bite-sized morsels! Infused with the vibrant flavors of Asia and a subtle hint of spice, these chicken meatballs offer a symphony of textures and tastes that will leave you craving more. Serve them as an appetizer, a snack, or as part of a complete meal – the possibilities are endless!

Follow The Directions

01

Step

5 mins

Prepare for Frying: Heat vegetable oil in a deep-fryer or a large, heavy-bottomed saucepan to 350°F (175°C). Ensure there is enough oil to fully submerge the meatballs. (5 minutes)

02

Step

3 mins

Combine Ingredients: In a large mixing bowl, combine the panko bread crumbs, chopped onion, cilantro, minced garlic, soy sauce, sambal oelek, ground ginger, paprika, and ground coriander. Mix well to ensure all ingredients are evenly distributed. (3 minutes)

03

Step

3 mins

Incorporate Chicken: Add the ground chicken to the mixture. Using your hands, gently mix until everything is well combined. Be careful not to overmix, as this can result in tough meatballs. (3 minutes)

04

Step

15 mins

Shape Meatballs: Take approximately 1 tablespoon of the mixture and form it into a round meatball, about 1 1/2 inches in diameter. Roll gently between your palms to ensure it is well-packed and holds its shape. Repeat with the remaining mixture. (15 minutes)

05

Step

20 mins

Fry Meatballs: Carefully place the meatballs into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 3 to 5 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). (10-20 minutes)

06

Step

2 mins

Remove and Drain: Use a slotted spoon or spider to remove the meatballs from the oil and place them on a wire rack lined with paper towels to drain excess oil. (2 minutes)

07

Step

0 mins

Serve: Serve hot and enjoy!

For extra flavor, try adding 1 tablespoon of grated fresh ginger or a squeeze of lime juice to the meatball mixture.
If you don't have sambal oelek, you can substitute with sriracha or another chili garlic sauce.
To ensure even cooking, use a thermometer to monitor the oil temperature and adjust as needed.
These meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before frying.
Serve with your favorite Asian dipping sauce, such as sweet chili sauce, teriyaki sauce, or a simple soy sauce with sesame oil.