Ingredients
- 1 pound skinless, boneless chicken thighs, trimmed of visible fat and reduce 1 1/2-inch pieces
- 3 tablespoons Asian fish sauce
- 3 small shallots, finely chopped
- 3 garlic clove cloves, minced
- 1 stalk of fresh lemongrass, tender white-colored inner bulb only, minced
- 3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
- 1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
- 1 1/2 teaspoons corn starch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup granulated sugar
- 1 mind Boston or red leaf lettuce, leaves separated
- 1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
- 1 small red onion, halved and sliced
- Asian chili sauce, for serving
Steps to make this recipe
- Preheat the oven to 400°. Position a rack within the top third from the oven. Inside a mixer, pulse the chicken until coarsely ground transfer to some bowl. Add some fish sauce, shallots, garlic clove, lemongrass, chopped cilantro and mint, corn starch, pepper and salt and blend together with your hands.
- Line a sizable, rimmed baking sheet with parchment paper. Spread the sugar on the plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs within the sugar until they're evenly coated. Transfer the meatballs towards the prepared baking sheet and bake them for fifteen minutes, until they're gently browned and cooked through.
- Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on the platter. Transfer the meatballs towards the platter and serve with chili sauce.
Recommended Pairing
The Spanish grape Verdejo includes a citrusy zing which goes perfectly with this particular sweet-spicy lettuce-wrapped chicken. It grows within the Rueda region in north-central The country.
Contributed By Jennifer Joyce Photo Frances Janisch Printed June 2006