Spicy Sichuan Chicken Meatballs with Aromatic Gravy
45 minutes
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About Spicy Sichuan Chicken Meatballs with Aromatic Gravy
Craving a comforting and flavorful meal? These Spicy Sichuan Chicken Meatballs are the perfect answer! Tender, juicy chicken meatballs are simmered in a rich, savory gravy bursting with the authentic heat and aroma of Sichuan peppercorns. This recipe strikes the perfect balance of spice and deliciousness, making it a crowd-pleaser for any occasion.The secret lies in perfectly seasoned meatballs, made with fresh ginger and garlic, and a deeply flavorful gravy that's easy to make yet unbelievably satisfying. Whether you serve them as an appetizer, a main course, or even a fun addition to your next dinner party, these meatballs are guaranteed to impress.Prepare to be transported to the bustling streets of Sichuan with every bite! The combination of warming spices and succulent chicken will leave you wanting more. Give this recipe a try and experience the magic of Sichuan cuisine in your own kitchen.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Chicken Meatballs
- 100 gm Chicken ground, minced
- 1 Egg white
- 2 clove Garlic finely minced
- 1 inch Ginger finely minced
- 1 tbsp Corn Flour
- 1.5 tsp Salt or to taste
- 1/2 tsp Pepper Flakes or more, red, to taste
- 1/2 tsp Pepper black, freshly ground
For the Sichuan Gravy
- 1 inch Ginger finely minced
- 2 clove Garlic finely minced
- 1 tbsp Corn Flour
- 1/4 cup Scallions finely chopped, for garnish
- 1 tsp Salt or to taste
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Sichuan Chili Oil
- 1 tbsp Vegetable Oil for frying
- 1/4 cup Water for cornstarch slurry
Instructions
Prepare the Chicken Meatballs
- Mix ground chicken, egg white, minced ginger, minced garlic, salt, red pepper flakes, black pepper, and cornstarch in a bowl. Mix well and let it rest for 15 minutes.
- Shape the mixture into small meatballs (about 1 inch in diameter).
Fry the Meatballs
- Heat vegetable oil in a pan over medium-high heat. Deep fry the meatballs until golden brown and cooked through. Remove from pan and set aside.
Make the Sichuan Gravy
- In a separate pan, whisk together cornstarch and water to create a slurry. Set aside.
- Heat 1 tbsp of vegetable oil in the same pan. Add minced ginger and garlic and sauté for 20 seconds on low heat.
- Add the scallions and sauté until softened and translucent.
- Stir in salt, soy sauce, rice vinegar, and Sichuan chili oil. Bring to a simmer.
- Slowly whisk in the cornstarch slurry until the gravy thickens to your desired consistency.
- Add the fried meatballs to the gravy. Toss gently to coat evenly.
Serve
- Garnish with chopped scallions. Serve hot as an appetizer or main course.
Recipe Notes
Expert Tips for Perfect Sichuan Chicken Meatballs
- For extra flavor, marinate the ground chicken in soy sauce and ginger for 30 minutes before making the meatballs.
- Don't overcrowd the pan when frying the meatballs; this will lower the oil temperature and result in soggy meatballs. Fry in batches if necessary.
- Adjust the amount of red pepper flakes to your preferred spice level. Start with less and add more as needed.
- For a richer gravy, add a tablespoon of sesame oil at the end.
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Recipe Nutrition
Calories: 83kcalCarbohydrates: 4gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1900mgSugar: 1g
Saba Shaikh
Articles: 176
4 Comments
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This is amazing! Excited to make it.
Looks so delectable! Thanks for posting.
Looks so yummy! Excited to make it.
I’m excited to make this at home!