sesame butterball chicken balls

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Ingredients [?]

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  • add   seeds
  • add   3 tablespoons lightly toasted sesame
  • add   1/2 teaspoons chili sauce
  • add   2 tablespoons YAKITORI MARINADE
  • add   1/8 tablespoon sugar
  • add   1 tablespoon vinegar
  • add   for sauce ::
  • add   4 ounce cucumbers, chopped
  • add   frying
  • add   4 cups groundnut peanut oil, for deep
  • add   1/8 tablespoons cornstarch
  • add   1 little egg
  • add   1 tablespoon light soy sauce
  • add   wine
  • add   able at CHINESE stores ) or dry white
  • add   1 tablespoon SHAOXING rice wine (avail-
  • add   1/4 teaspoon black pepper
  • add   fresh ginger
  • add   1 teaspoon minced ( finely chopped )
  • add   1 clove garlic, minced
  • add   marianded with YAKITORI sauce & shredded
  • add   1 pound BUTTERBALL chicken herbed;
  • add   SESAME BUTTERBALL CHICKEN BALLS
  • add   pubpc08@yahoo.com

Instructions

  1. pubpc08@yahoo.comSESAME BUTTERBALL CHICKEN BALLSmethod ::in a bowl, combine the BUTTERBALL CHICKEN shredded marinaded withYAKITORI OR WORCESTERSCHIREBY PANOLA with the garlic, ginger, pepper, rice wine, soy sauce, egg,and the cornstarch. pound the mixtureinto the sides of the bowl several times.this technique helps to expel air, result-ing in a sticky homogenous mixture. separate the chicken marinade to makeabout 18 meatballs.in a wok, heat the oil to about 350 degrees F. add about 6 meatballs at atime and deep fry until golden brown.remove and drain.mix the sauce ingredients together andset aside.drain off the oil from the wok, wipe outwith paper towel and pour the sauce mix-ture into the wok. stir over low heat fora few seconds, then sauce. stir well for1 minute for the sauce to coat the meat-balls. transfer the meatballs to a servingplate and serve.{{{{{{

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