Chicken and Cilantro Bites

Yield: 30 hors d’oeuvres

Ingredients:

¼ cup soy sauce
¼ cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
½ cup finely chopped fresh cilantro
2 scallions, finely chopped
2 tsp Asian sesame oil
1 tsp salt
¾ cup cornstarch
½ cup vegetable oil

Directions:

Stir together soy sauce and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.

Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft).

Heat ¼ cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

Add remaining ¼ cup oil to skillet and cook remaining balls in same manner.

Serve meatballs with dipping sauce.