Spiced Chicken And Water-Chestnut Meatballs

1. 1

   In a shallow dish such as a pie plate, reserve 3/4 cup of the panko.

2. 2

   In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the remaining 11/2 cups of panko until uniform.

3. 3

   With wet hands, form the mixture into 26 to 30 meatballs about 11/4 inches in diameter. Roll the meatballs in the reserved panko to coat each.

4. 4

   Set the oven rack in the middle position and heat the oven to 325 degrees.

5. 5

   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. 6

   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. 7

   Allow oil to return to 350 degrees and fry and drain the remaining meatballs.

8. 8

   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. 9

   Transfer to serving platter and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.