Chicken and Cilantro Bites

These are yummy little Asian meatballs. They'd be fun at a party, but would also be a delicious light main course...maybe served on an Asian slaw of some sort. Sounds like a great summer meal to me.

Chicken and Cilantro Bites
From Gourmet magazine.
Makes about 30 hors d'oeuvres.

1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable oil

Stir together soy and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)

Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.

(Note: I also think a sweetish garlic chili sauce makes a delicious dipping sauce for these.)