In a small sauté pan or skillet, heat the coconut oil over medium-low heat until shimmering. Add the chilies, scallions, ginger, garlic, and lemongrass, cooking until they soften and become aromatic, about 5 minutes; don't allow them to brown. Remove from heat and set aside.In a medium mixing bowl, add the ground chicken, fish sauce, salt, mint, and cooked aromatics along with the cooking oil. Mix with your hands until thoroughly combined and the mixture feels sticky and cohesive.
In a medium straight-sided sauté pan, add 1/2 inch of oil and heat over medium heat until shimmering. Dip two large spoons in the hot oil, then scoop up a portion of the chicken mixture, using the two spoons to form it into a rough football shape; carefully drop the meatball into the oil. Repeat with all the chicken, dipping the spoons in oil as needed to prevent sticking. Cook the chicken meatballs, turning occasionally, until browned and cooked through, about 8 minutes.
snafu06
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: seriouseats - 🏆 410. / 53 Read more »
Source: ELLE Magazine (US) - 🏆 472. / 51 Read more »
Source: Mirror Celeb - 🏆 476. / 51 Read more »
Source: FashionCanada - 🏆 35. / 63 Read more »
Source: NordicStyleMag - 🏆 377. / 59 Read more »