Ingredients Jump to Instructions ↓

  1. 2 lb Ground Chicken

  2. 1/2 cup Chopped Green Onions

  3. 3 Tbsp Chopped Celery

  4. 3 Tbsp Chopped White Onion

  5. 1 Tbsp Chopped Lemon Grass

  6. 4 Tbsp Chopped Garlic

  7. 4 Tbsp Chopped Cilantro

  8. 3/4 cup Soy Sauce

  9. 2 Tbsp Orange Zest

  10. 1/2 cup Freshly Squeezed Orange Juice

  11. 1 Tbsp Freshly Squeezed Lemon Juice

  12. 2 Tbsp Sesame Oil

  13. 2 Tbsp Freshly Grated Ginger

  14. 1 Tbsp Rice Wine Vinegar

  15. 1 cup Brown Sugar

  16. 1 cup Cornstarch

  17. 1 Tbsp Salt

  18. 1 Tbsp Black Pepper

  19. 3 cups Vegetable Oil

  20. 2 Eggs , beaten

  21. Oil , for frying

Instructions Jump to Ingredients ↑

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

  2. Sauce:

  3. 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.


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