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Chef Steve Chu’s Thai Chicken Meatball and Seasonal Slaw

Ingredients

Thai Chicken Meatballs:
1 POUND dark meat chicken (ground)
4 TABLESPOONS cilantro (finely chopped)
4 TABLESPOON PLUS 1.5 TEASPOON onion (small dice)
3 TABLESPOONS ginger (small dice)
3 TABLESSPOONS garlic (small dice)
2 TEASPOON egg white
3 TABLESPOONS fish sauce
1.5 TEASPOON sesame oil

Chipotle Sauce:
339 g (1 can) Chipotle in adobo sauce
3 TABLESPOON Valentina sauce, black
2/3 CUP Sugar
¾ CUP Mayonnaise
1 TEASPOON salt

Slaw:
2 Part Green Mango (julienne)
1 Part Green Papaya (julienne)
1 Part Carrot (julienne)
1 Part Purple Cabbage (paper thin slice)
Basil
Mint
Olive Oil
Salt and Pepper
Finely diced garlic
Combine all ingredients in bowl

Directions

Combine fish sauce and sesame oil with the chicken to make a homogenized mix. Then add all the other ingredients.
Create 4 oz balls, and place on hot oiled pan or griddle.
Smash, cook until a nice crust forms (1-2 minutes) then flip.
Put 2 patties on toasted bun with sauce and slaw.
Finish with more herbs and serve.
Ideal bread is a martin potato roll because they are just so delicious!

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