Sticky Baked Thai Chicken Meatballs Food

STICKY BAKED THAI CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup.
• Make the meatballs: In a large bowl combine the chicken, panko, 2 cloves of garlic, 1 tablespoon of ginger, scallions, jalapeno, lemongrass, cilantro, fish sauce and curry paste. Season with ½ teaspoon salt and ¼ teaspoon pepper. Use your hands or a rubber spatula to gently mix until just combined. Do NOT overmix.
• Using wet hands to prevent sticking, roll the chicken mixture into golf ball-sized balls (about 2 tablespoons mixture each). If the mixture is too wet, add 1 tablespoon of panko, at a time, to the mix until it is easier to shape. Transfer meatballs to prepared baking sheet.
• Bake for 20-25 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
• MEANWHILE, make the sauce: In a skillet, or wok, combine all the sauce ingredients, plus remaining 2 cloves of garlic and tablespoon of ginger. Whisk to combine. Place pan over medium heat and bring to a gentle simmer. Reduce heat to medium-low and cook for about 5-7 minutes, or until sauce is thickened. Turn heat off, but keep pan on burner to keep warm.
• To serve: When meatballs are done cooking, transfer them to the skillet and gently toss to coat. Serve immediately with optional garnishes. Enjoy!

THAI STICKY CHICKEN

Steps:

• Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
• Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
• Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
• Preheat oven to 375 degrees F.
• Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
• Serve with hot rice or Asian noodle dishes.