Sweet and Sour Chicken Meatballs
Tantalizing chicken meatballs that are just to die for! Tasted these on one of my trips to Malaysia and it soon became one of my Asian favorites.
In a large bowl mix the ground chicken, ginger, minced onion, garlic, salt, pepper, five-spice powder and sesame oil. Mix well so all ingredients are properly incorporated.
Turn the chicken into balls using a tablespoon to get equal size and portion. This way, they will cook evenly.
In a heavy bottomed pan, on medium-high heat, add the oil and fry the meatballs until nice and golden. Do not overcrowd the pan. When done, place them on plate with paper towels to drain.
In the same pan, on medium-low heat, add 1-2 tablespoons oil, add the sweet and sour sauce and cook until thickened. Add the meatballs to the sauce and gently coat all the meatballs with the sauce.
TIP: Sprinkle the toasted sesame seeds and the sliced spring onions on top and serve with rice or noodles. Serve immediately.
Ingredients: For the chicken
400g/ 14 oz. ground chicken (preferably thighs)
1cm /½ inch of fresh ginger, peeled and minced
2 cloves garlic, minced
¼ teaspoon Chinese five-spice powder
A pinch of black pepper
A pinch of salt
1 tablespoon sesame oil
½ small onion, minced
½ tablespoon toasted sesame seeds for garnish
2 tablespoons spring onion, green part only, thinly sliced for garnish
Canola or sunflower oil for frying
Sweet and Sour Sauce:
4 tablespoons sweet chili sauce
2 teaspoon Chinese rice vinegar
2 teaspoon low-sodium soy sauce
4 tablespoons ketchup
4 tablespoons water
1 teaspoon cornstarch