Spicy Chicken Meatballs

Spiced up with a sweet, savory, and spicy chili oil, these Spicy Chicken Meatballs are so easy to make, super tender, full of flavors! They make a great appetizer or main dish!

Chef John Zhang

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5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 oz. Onion, Diced [Marinade]
1 oz. Sliced Ginger [Marinade]
1 oz. Chopped Green Onion [Marinade]
0.25 cup Rice Wine [Marinade]
8 oz. Chicken Breast, Boneless Skinless
0.25 tsp. Salt, a pinch [Marinade]
1 count Egg [Marinade]
2 tbsp. Water + Corn Starch [Marinade]
3 oz. Potato, Cut Into Large Chunk Strips
0.25 cup Cooking Oil
3 oz. Chinese Cabbage, Chopped
1 tbsp. Peppercorn, To Taste [Seasonings]
1 cup Dried Red Chili, To Taste [Seasonings]
2 tbsp. Pixian Spicy Bean Paste [Seasonings]
2 tbsp. Garlic Clove, Sliced [Seasonings]
1 tbsp. Green Onion, Finely Chopped [Seasonings]
1 tbsp. Shaoxing Wine [Seasonings]
1 tbsp. Soy Sauce [Seasonings]
1 tsp. Sweet Black Rice Vinegar [Seasonings]
1 tsp. Sugar [Seasonings]
1 tbsp. Chef Made Chili Oil (See "Chef John Signature Oil" Video)

Directions:

Step 1

Put onion, ginger, rice wine in a grinding bowl. Grind until it turns liquidy.

Step 2

On a cutting board, dice the chicken breast into small pieces, repeatedly chop from left to right until the meat turns into a paste.

Step 3

Place the chicken paste in a mixing bowl, add the liquid of the grind ginger and onion, salt (to taste), egg, water and starch mixture. Stir to mix completely.

Step 4