appetizer essentials: crispy chicken meatballs

How To Make appetizer essentials: crispy chicken meatballs

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  If you haven’t purchased pre-ground chicken thigh meat, you have three choices: 1. Place the chicken thighs in a food processor, fitted with an S-blade, and give it several 1-second pulses, until ground. 2. Use a hand-crank, or electric meat grinder. 3. Have your butcher do it for you at the store.
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  Chef’s Note: When you control the grinding, you can get exactly what you want. When you buy it in the packages, you get what they give you. For this dish you want a bit of a rough grind.
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  Add all of the ingredients (except the flour and vegetable oil) to the ground chicken.
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  Mix, until fully incorporated.
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  Chef’s Tip: The best tools a chef has are his/her very own two hands.
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  Add about 2 inches (5 cm) of oil to a pot over medium heat, and allow the temperature to raise to 350f (175c).
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  Take 1 ounce of the mixture, and shape into a ball.
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  Roll the ball in the flour.
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  Chef’s Note: Repeat for the remainder of the mixture.
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  Add the chicken balls to the hot oil in batches.
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  Cook until they are crispy brown on the outside, and cooked on the inside, about 4 – 6 minutes per batch.
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  Chef’s Tip: Allow the oil to return to temperature before adding the next batch.
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  Drain on paper towels.
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  PLATE/PRESENT
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  Serve while still nice and hot with your favorite dipping sauce. Enjoy.
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  Keep the faith, and keep cooking.
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  ADDITIONAL RECIPES
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  Since these meatballs have an Asian flair, I like to serve them with a traditional Chinese brown sauce… Recipe for a Chinese Brown Sauce • 2/3 cup fresh beef stock • 1 teaspoon tamari • 1 teaspoon oyster sauce •1 teaspoon Arrowroot or cornstarch • 1/2 teaspoon coconut sugar, or regular white sugar Add the ingredients to a saucepan, and allow it to simmer, until thickened, about 8 to 10 minutes.
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