Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce | McCormick Gourmet

Ingredients

• 1 1/2 cup (375 ml) sushi rice
• 1/4 cup (60 ml) plum sauce
• 2 tbsps (30 ml) mirin
• 2 tbsps (30 ml) plum vinegar
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) ginger ground (mccormick )
• 1 tsp (5 ml) Japanese seven spice blend
• 1/2 pound (250 g) boneless skinless chicken thighs, cut into 10 (2-inch/5 cm) cubes
• 2 tsps (10 ml) vegetable oil, plus additional for frying
• 10 leaves baby bok choy, bottom 2 inches of leaves trimmed
• 2 eggs lightly beaten
• 1 cup (250 ml) panko breadcrumbs
• 1 cup (250 ml) Kewpie mayonnaise or regular mayonnaise
• 2 tsps (10 ml) packed light brown sugar
• 3 tbsps (45 ml) ketchup
• 1 tbsp (15 ml) plum vinegar
• 1/2 tsp (5 ml) sea salt grinder (club house)