Ginger Chicken Meatball Sandos

Name: Ginger Chicken Meatball Sandos
Total time: 40 min
Ingredients: 2 cloves Garlic; 1 Serrano pepper; 1 Ginger, peeled; 1 bunch + 2 tbsp Cilantro; 3 tsp Fish sauce; 1 ½ tbsp Brown sugar; 1 tbsp Cornstarch; 1 lb Ground chicken; 2 tbsp Olive oil; Salt; 4 pieces Bread; ½ cups Japanese mayonnaise; 1 Cucumber, sliced; 1 Red onion, sliced; ¼ cups Mint; 2 tbsp Chili crisp

By Pinch of Yum · 40 min

Ingredients

Garlic2 cloves
Serrano pepper1
Ginger · peeled1
Cilantro1 bunch + 2 tbsp
Fish sauce3 tsp
Brown sugar1 ½ tbsp
Cornstarch1 tbsp
Ground chicken1 lb
Olive oil2 tbsp
Salt
Bread4 pieces
Japanese mayonnaise½ cups
Cucumber · sliced1
Red onion · sliced1
Mint¼ cups
Chili crisp2 tbsp

Instructions

In a small chopper or food processor, blitz the garlic, serrano pepper (stem removed), cilantro and peeled ginger until minced.
Put the mixture in a large bowl and mix in the ground chicken, fish sauce, brown sugar, cornstarch and a pinch of salt.
Shape into 12 meatballs. The mixture will be wet, and the shapes do not need to be perfect.
Heat the olive oil in a large lidded skillet over medium-high heat. Add the meatballs and let them start to cook.
Add 2 tablespoons of water (it will sizzle), cover and cook for a few minutes. Uncover, flip the meatballs and repeat.
Cook for about 10 minutes in total, until the meatballs are cooked through, tender and golden brown.
Warm the bread until soft. Spread mayo over it, top with the meatballs, sliced cucumber, sliced shallot, cilantro and mint, and drizzle with chili crisp or sriracha.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Onion Ginger Brown sugar Red onion Bread Cucumber Ground chicken

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