Crispy Thai Chicken Meatballs | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Pulse the panko, coconut, salt and black pepper in a food processor until fine. Set aside 1 1/2 cups for the meatball mixture and keep the rest for coating.
2. In a large bowl, combine the ground chicken, 1 1/2 cups of the panko-coconut mixture, red bell pepper, carrot, cilantro, curry paste, garlic, egg, shallots, sesame oil, ginger, lime zest, salt, black pepper and hot sauce. Mix well.
3. Form the mixture into balls (about 2 inches, using an ice cream scoop #24 or your hands). Roll each in the remaining panko-coconut mixture to coat.
4. Chill the meatballs in the refrigerator for a couple of hours, or in the freezer for at least 30 minutes, to firm up.
5. Preheat oven to 375°F (190°C).
6. Heat some olive oil in a frying pan until hot (about 365°F / 130°C). Add the meatballs and cook until golden brown, then arrange on a baking sheet.
7. Bake until golden brown, about 10-15 minutes, until the internal temperature reaches 160°F (71°C) on a thermometer.
8. For the sauce: heat the garlic olive oil in a saucepan, then add shallots, garlic, ginger, curry paste and hot sauce (if using).
9. Add the chicken stock and bring to a simmer.
10. Stir in the coconut milk and sesame oil. If needed, thicken with cornstarch mixed with water. Finish with butter (optional) and season with salt and pepper.
11. For the rice: rinse the rice until the water runs clear. In a small saucepan, combine the rice, coconut milk, stock, salt and pepper, and bring to a boil.
12. Reduce to a simmer, cover and cook for about 10 minutes. Remove from the heat and let stand, still covered, for another 10 minutes. Fluff with a fork. (Or cook everything in a rice cooker.)
13. Serve the meatballs on a bed of coconut rice (optional), spooned with the sauce and garnished with cilantro leaves.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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