Chicken Cilantro Meatballs

makes 20 meatballs

recipe adapted from Gourmet Magazine

• 1 lb. ground chicken
• 1 egg
• 1/2 cup finely chopped cilantro
• 2 green onions, finely chopped
• 2 teaspoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons sriracha
• 3/4 cup cornstarch
• 1/2 cup vegetable oil

Stir together ground chicken, egg, cilantro, green onions, sesame oil, soy sauce, and sriracha with a fork until well combined. 

Spread cornstarch on a shallow baking pan. With wet hands, form the chicken mixture into 2-inch balls and gently roll the balls in cornstarch. 

Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of the balls, turning occasionally until firm, golden, and cooked through, 2 to 3 minutes per side. Transfer to paper towels to drain. Add the remaining 1/4 cup oil and cook the remaining meatballs.