Directions
Subtitle: A delicious fusion of Chinese and Korean culinary traditions
Description: This recipe combines the sweetness of sesame seeds with the spiciness of chili powder, creating an irresistible combination that makes every bite count! The chicken balls are light and crunchy, making them perfect for sharing with friends and family.
Ingredients:
– 1 pound skinless, boneless chicken thighs (about 3 large breasts)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon ground ginger
– 1 tablespoon garlic powder
– 1 tablespoon soy sauce
– 1 tablespoon chili powder
– 1 tablespoon honey
– 1 tablespoon olive oil
– 1 tablespoon sesame seeds
– 1 tablespoon green onions, chopped
Directions:
1. In a large bowl, mix together the flour, cornstarch, salt, pepper, ginger, garlic powder, soy sauce, chili powder, honey, and sesame seeds. Stir well to combine.
2. Preheat your grill to medium high heat.
3. Using a fork, shred the chicken into small pieces. Add the chicken to the prepared mixture and toss until thoroughly coated. Transfer to a plate and cover with plastic wrap to marinate while you cook other parts of the meal.
4. Grill the chicken for about 4 minutes per side, or until golden brown and cooked through. Cool completely before proceeding.
5. Mix together the remaining ingredients: olive oil, green onion, and sesame seeds.
6. Form the chicken into golf ball-sized balls using your hands or a meatball mold. Dip each ball into the sesame seed mixture and allow excess to drip off.
7. Place the chicken balls onto a wire rack set over a rimmed baking sheet.
8. Roast in a preheated 425°F oven until browned and slightly crisp, about 15-20 minutes. Flip halfway through roasting.
Serving suggestion: Serve with your favorite Asian dipping sauces like sriracha or hoisin.
Difficulty Level: Easy
Servings: 4-6 servings
Nutrition Information:
Calories: 374 kcal/serving
Total fat: 18 g/serving
Cholesterol: 58 mg/serving
Sodium: 400 mg/serving
Total carbohydrate: 12 g/serving
Dietary fiber: 1 g/serving
Protein: 30 g/serving
Total Time Needed: 45-60 minutes
Note: For best results, let the chicken rest for at least one hour after cooling before serving.
