Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce

Name: Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: Japanese,
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 tsp (5 ml) ginger ground (mccormick ); 1 tsp (5 ml) Japanese seven spice blend; 1/2 tsp (5 ml) sea salt grinder (club house)

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 with Japanese seven spice and plum sauce, then wrapped in bok choy and surrounded by rice to form a ball.

45 min

PREP TIME

45 min

COOK TIME

480

CALORIES

INGREDIENTS

SERVINGS: 10