Orange Chicken Polpettine
These one-bite-wonders from food blogger Marc Matsumoto make a great appetizer or hors d'oeuvre anytime of the year on the Fresh Tastes blog.
Yield: makes about 60 balls
- 450 grams ground chicken (1 pound)
- 225 grams silken tofu (8 ounces)
- 120 grams panko (about 1 1/3 cup)
- 4 teaspoons soy sauce
- 4 teaspoons Shaoxing wine
- 2 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup potato starch
- vegetable oil for frying
- For the sauce:
- 2/3 cup orange juice
- 1/3 cup orange marmalade
- 2 teaspoons potato starch
- In a medium bowl, add the ground chicken, tofu, panko, soy sauce, Shaoxing wine, grated ginger, salt and white pepper. Use your hands to knead the mixture together until it is very uniform.
- Add 1-inch of oil to a heavy bottomed pot and preheat to 340 degrees F (170 C).
- Get a tablespoon to measure out the chicken and put the potato starch into a bowl.
- Generously dust your hands with potato starch and scoop out 1 level tablespoon of meat mixture into the palm of your hand. Roll the meat around to make it spherical and to dust the outside surface with potato starch. Place the meatballs on a non-stick baking sheet.
- Repeat until you've used all the meat.
- Fry the meatballs until golden brown, rolling them around so that they brown evenly.
- To make the sauce, whisk together the orange juice, marmalade and 2 teaspoons potato starch in a saute pan and bring to a boil.
- Add the fried meatballs and roll around to coat evenly. Serve hot or at room temperature.