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

Name: Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce | McCormick Gourmet
Total time: 90 min
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)

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A staple in Japanese pubs, these onigiri rice balls twist up tradition with an unexpected fried panko coating. They’re stuffed with sautéed chicken, seasoned wi

View full recipe on www.clubhouse.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.

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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)