Indo Chinese Chilli Chicken Meatballs
These chilli chicken meatballs were a result of being snowed in, while feeling homesick, anxious, and generally nostalgic.
Basically a riff of the more traditional chilli chicken, this recipe takes away all the grease and fuss of batter coating and deep frying the chicken. It beats almost anything that you might try named similar in your regular US Indian restaurant. But you probably knew that!
My Story of Chili Chicken Meatballs
The first time I made chili chicken, was for my childhood bestie! not that I called her such. She was my friend, in good times and bad, today we have strayed away a little further than I would like. Her life more peaceful and sanguine and mine more turbulent than I would like, all in all not a good combination!
Some day, however our tempos will be the same again, and she and I will enjoy this seriously good dish of chilli chicken meatballs! BTW, I spell chilli with 2 l’s, what about you?
On a different note, are we in strange times or am I just listening to ultra-liberal NPR? Why is there nothing in my world telling me All is Well?
Just busy, confused and wondering… Possibly why and where umami, spice infused, seriously good chili chicken meatballs fit into my life. Heck! They even have an appropriate dose of nostalgia… As with most other things, that I doctor or monkey around with, this recipe has its share of veggies in a sort of shredded kind of format!
So, what makes these a cut above – no deep frying! the bestie and I both have expanding waistlines…
No coating, breading, etc…
All I do with these chilli chicken meatball babies is just pan brown them and add in the chili chicken flavorings, yes, that does mean a decent amount of fresh green Serrano chopping action.. So, the other thing that I did with these is to add in some Hoisin sauce. I know.. I know… but try it, the gentle, subtle sweet will sort of work well.
So all things considered here is this recipe… enjoy with or without your bestie..
With or without seltzer or a good glass of wine… You see where I am heading, this is a great dish that works well with almost anything you can thing of.
Two interesting recipes Chili Fish and Cilantro Peanut Meatballs.
A lighter simpler and super delish rendition of the iconic Kolkata Chili Chicken.
Ingredients
- 1 pound ground chicken
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons chopped cilantro
- 1 teaspoon salt
- 2 tablespoons oil
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cider or rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 shallot, finely chopped
- 4 scallions, thinly sliced (whites and greens separated)
- 1 carrot, peeled and julliened
- 1 bell pepper, halved seeded and thinly sliced
- 6 to 8 green Serrano chillies, thinly sliced
- 2 tablespoons chopped cilantro
Instructions
- Mix the ground chicken with the freshly grated ginger, minced garlic, cilantro and salt. Shape into walnut sized balls.
- In a skillet heat the oil and place the chicken balls with enough space to turn. Cook the balls for about 3 to 4 minutes allowing them to brown lightly.
- While these are cooking, in a mixing bowl add the soy sauce, hoisin sauce, sesame oil, vinegar, cornstarch and mix well with about 1/2 water.
- Remove the meatballs from the skillet, add the remaining tablespoon of oil and the garlic and shallot and the white parts of the scallions and cook for about 2 to 3 minutes.
- Add in the mixed soy sauce mixture and when it begins simmering, add in the chicken meatballs and the carrot, bell pepper and Serrano chilies and cook for about 5 minutes until the sauce is glossy and coats the meatballs.
- Mix well.
- Toss in the scallion greens and chopped cilantro.
- Serve with rice as a main dish or as a snack.