Orange Chicken Balls On a Stick

Preheat oil in deep fryer or a deep dish skillet to 350 degrees. Soak 25 wooden skewers in water.

Sauce:

In a medium saucepan over medium low heat, add soy sauce, rice wine vinegar, lemon juice, orange juice, orange zest, ginger and sesame oil. Stir in brown sugar and 2 tablespoons of cornstarch. Stir until cornstarch dissolves, then add 2 tablespoon garlic, and green onions. Continue to stir until sauce thickens, then remove from heat and set aside. In a large mixing bowl, combine ground chicken, eggs, white onions, 3 tablespoons of green onions, celery, lemon grass, 2 tablespoons of garlic and 2 tablespoons of cilantro. Add salt and black pepper, then mix thoroughly until well incorporated. Add remaining cornstarch to a medium size bowl and then cover the palm of your hand with a teaspoon of cornstarch. Scoop out a tablespoonful of meat mixture and form into balls, repeat the process until all the meat mixture is gone. Began to fry 6-7 meatballs at a time and cook until they float to the top, 5-8 minutes. Remove and set aside on a paper towel for cooling, then insert the skewers into the center of each meatball and dip into the sauce. Be sure to coat the entire meatball with the dipping sauce and place the meatballs on a decorative platter. Pour remaining sauce into a bowl, then serve.