-
1
In a small saute pan or skillet, heat the coconut oil over medium-low heat until shimmering. Add the chilies, scallions, ginger, garlic, and lemongrass, cooking until they soften and become aromatic, about 5 minutes; don't allow them to brown. Remove from heat and set aside.
-
2
In a medium mixing bowl, add the ground chicken, fish sauce, salt, mint, and cooked aromatics along with the cooking oil. Mix with your hands until thoroughly combined and the mixture feels sticky and cohesive. In a small saute pan with oil over medium heat, cook a teaspoon of the chicken mixture to taste and adjust the seasoning if needed.
-
3
In a medium straight-sided saute pan, add 1/2 inch of oil and heat over medium heat until shimmering. Dip two large spoons in the hot oil, then scoop up a portion of the chicken mixture, using the two spoons to form it into a rough football shape; carefully drop the meatball into the oil. Repeat with all the chicken, dipping the spoons in oil as needed to prevent sticking. Cook the chicken meatballs, turning occasionally, until browned and cooked through, about 8 minutes. Remove to a bowl or large plate.
-
4
Once all the chicken meatballs are cooked, sprinkle the sugar over them, tossing gently to coat. In the same saute pan with the residual cooking oil, increase the heat to high and add the chicken meatballs. Cook on each side until the sugar caramelizes, about 1 minute. Remove to a serving platter.
-
5
Serve right away with bibb lettuce, assorted pickles, crispy shallots, and any other condiments you desire.
