Ginger Chicken Meatball Sandos
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(38)
Ingredients
2-4 servings
- 2 cloves garlic
- 1 serrano pepper, stem removed
- 1-inch piece of ginger, peeled
- A bunch of fresh cilantro
- 3 teaspoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 pound ground chicken
- 2 tablespoons olive oil
- Pinch of salt
- 4 pieces soft bread – either soft French bread or flatbread like pita or naan
- 1/2 cup mayo or kewpie
- 1 cucumber, sliced
- 1 sliced shallot or red onion
- 2 tablespoons cilantro
- 1/4 cup mint leaves
- 2 tablespoons chili crisp or sriracha
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Preparation
Chef’s notes
The water content of ground chicken can vary. If your mixture is too wet and difficult to form into meatballs, trying adding a little more cornstarch or adding panko in the mix.
Sometimes it helps to cut the meatballs in half for layering on the sandwiches! And sometimes you can just go big and messy and not worry about it!
When I use naan (as pictured), I just use half of the naan per person, and then fold it in half almost like a quesadilla or more of a flat sandwich.
Nutrition information is for meatballs only.