Ingredients
Salt and white pepper, to taste
Salt and white pepper, to taste
1 tablespoon sesame seeds
1 teaspoon finely minced garlic
1 tablespoon fresh squeezed lime juice
1 tablespoon rice vinegar
3-4 tablespoons Sriracha hot sauce
2 tablespoons honey
1/4 hot water
1/2 cup creamy peanut butter
Kosher salt and fresh ground white pepper, to taste
Kosher salt and fresh ground white pepper, to taste
1 egg, beaten
1/2 cup fine dry breadcrumbs
1 tablespoon red pepper flakes
1 teaspoon ginger powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon cilantro, chopped
1/4 cup scallions, sliced
2 cloves garlic, finely minced
1/2 onion, finely chopped
1 can water chestnuts, finely chopped
1 pound ground chicken
Step by step
Finely chop water chestnuts, onion, garlic, scallions and cilantro, and stir in ground chicken in a large mixing bowl.
Add the rice vinegar, soy sauce, ginger powder, red pepper flakes, and stir together well. Add the egg and breadcrumbs mixing meat mixture together well.
Form the meatballs (about 16 large or 32 small) and place on the KitchenAid® Professional-Grade Nonstick Sheet Pans.
Heat the KitchenAid® Copper Core 12″ Nonstick Skillet over medium-high heat and cook meatballs, turning a few times to cook evenly, for about 8-10 minutes until crispy and lightly browned. Drain on paper towels, and set aside. Alternatively you can bake the meatballs on the Nonstick Sheet Pans for 15 minutes on 425 degrees F.
For spicy peanut sauce In a medium-sized mixing bowl, whisk together peanut butter and hot water until smooth and blended.
Stir in honey, Sriracha, vinegar, lime juice, garlic, sesame seeds and season with white pepper and salt to taste. Serve with Asian Chicken Meatballs on large pieces of leaf lettuce, top with additional scallions and sesame seeds if desired.