Fried Chicken Rice Balls | McCormick For Chefs®

Ingredients

• Fried Chicken Rice Balls | Serves 4
• 1 1/2 cups Sushi rice
• 1/4 cup Plum sauce
• 2 tbsps Mirin
• 2 tbsps Ume plum vinegar
• 1 tbsp Soy sauce
• 1 tsp McCormick Culinary ® Ginger, Ground
• 1 tsp McCormick Gourmet™ Japanese Seven Spice
• 10 oz chicken thighs, boneless, skinless, cut into 10 (2-inch) cubes
• 2 tsps Vegetable oil, plus additional for frying
• 10 Baby bok choy leaves, bottom 2 inches of leaves trimmed
• 2 eaches Eggs, lightly beaten
• 1 cup Panko bread crumbs
• Creamy Plum Vinegar Ginger Sauce | Serves 4
• 1 cup Kewpie mayonnaise (Japanese mayonnaise) or regular mayonnaise
• 3 tbsps French's Ketchup
• 1 tbsp Ume plum vinegar
• 2 tsps Light brown sugar, packed
• 1/2 tsp Sea Salt Mediterranean Coarse Grind