Ingredients
-
2 1/4
-
1
-
1
-
3
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
Directions
Spiced Chicken and Water-Chestnut Meatballs, 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 , 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
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Steps
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1
Done
|
In a Shallow Dish Such as a Pie Plate, Reserve Cup of the Panko. |
|
2
Done
|
in a Large Mixing Bowl, Mix Chicken, Water Chestnuts, Garlic, Ginger, Scallions, Sesame Oil, Chili Paste, 1 Teaspoon of Salt, Teaspoon of Pepper, and the Remaining 1 Cups of Panko Until Uniform. |
|
3
Done
|
With Wet Hands, Form the Mixture Into 26 to 30 Meatballs About 1 Inches in Diameter. Roll the Meatballs in the Reserved Panko to Coat Each. |
|
4
Done
|
Set the Oven Rack in the Middle Position and Heat the Oven to 325 Degrees. |
|
5
Done
|
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
Done
|
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
Done
|
Allow Oil to Return to 350 Degrees and Fry and Drain the Remaining Meatballs. |
|
8
Done
|
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
Done
|
Transfer to Serving Platter and Serve Hot or Warm. |
