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Yakitori Chicken Meatballs

 
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Amarante




 
 
 
 

Post Fri, Mar 05 2021, 7:42 am
This is essentially just chicken meatballs with an Asian Fusion twist. Guy Fieri is a real character and his recipes generally have "strong" flavors. He is a "bro" chef with a really big heart - does a lot of charity work and organized cooking for first responders during the fires in California.

The Yakitori Sauce and Sweet Chile dipping sauce can be made ahead. The Chile sauce is essentially just doctored sweet Chile sauce.

The meatballs are cooked like gefilte fish but then grilled. Since the balls needed to be cooled after boiling it would be very easy to cook up to that stage and then refrigerate or even freeze until ready to grill. Just bring to room temperature so that you can grill them evenly.


Yakitori Chicken Meatballs

Excerpt From: Guy Fieri - Guy Fieri Food

(MAKES 20 SKEWERS)
 
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 large eggs
1 tablespoon roughly chopped garlic
2-inch piece ginger, plus 2 tablespoons peeled, roughly chopped ginger
2 green onions, roughly chopped, plus more for garnish
1 teaspoon fine sea salt
1 tablespoon all-purpose flour
1 tablespoon cornstarch
½ cup panko bread crumbs
2 quarts water

Yakitori Sauce (recipe follows)
Cilantro leaves, for garnish
Sesame seeds, for garnish
Cayenne pepper, for garnish
Sweet Chili Dipping Sauce (recipe follows)

Special Equipment: Twenty 6-inch bamboo skewers, soaked in water

1. In a food processor, pulse together the chicken, eggs, garlic, the chopped ginger, green onion, salt, flour, cornstarch, and panko until well combined. Form the chicken mixture into 1½-inch balls. To keep the mixture from sticking to your fingers, wet your hands with water between rolling the balls. Place balls on a plate, leaving space between them.
 
2. Meanwhile, bring the water to a boil over high heat, then adjust the heat so that the water is at a simmer. Roughly chop the 2-inch piece of ginger and add it to the pot. Add 8 to 10 balls at a time into the water. Cook for about 6 minutes or until cooked through. (The balls will float to the top and change color; make sure there’s no pink on the outside.) Remove from the water using a slotted spoon and drain on paper towels. Repeat until all the balls are cooked. When the balls are cool enough to handle, thread 3 per skewer, leaving ¼-inch space between each ball.
 
3. Lightly oil a grill and preheat the grill to medium. Grill the skewers for 7 to 10 minutes, turning gently as they brown lightly. When the chicken is browned, lightly baste the balls with the yakitori sauce. Place the skewers on a serving plate and drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds, and cayenne pepper and serve immediately with the sweet chili dipping sauce.

Yakitori Sauce

MAKES ABOUT 1½ CUPS

½ cup sake
½ cup soy sauce
¼ cup mirin
2 tablespoons honey
2 teaspoons cornstarch

1. Whisk together all the ingredients in a small saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 2 minutes.

Sweet Chili Dipping Sauce

MAKES ABOUT ¾ CUP

¾ cup sweet chili sauce (I recommend Mae Ploy)
1 tablespoon chopped cilantro
1 tablespoon minced green onion
1½ teaspoons toasted sesame seeds
1/8 teaspoon cayenne pepper

1. In a small bowl, whisk together all the ingredients.
 
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