Spiced Chicken and Water-Chestnut Meatballs

READY IN: 40mins
YIELD: 26 1.25




  • In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
  • In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
  • With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
  • Set the oven rack in the middle position and heat the oven to 325 degrees.
  • 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.
  • 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.
  • Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
  • 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.
  • Transfer to serving platter and serve hot or warm.