Low Carb Yakitori Chicken Meatballs with Orange Chili Sauce
Try this Low Carb Yakitori Chicken Meatballs with Orange Chili Sauce recipe, or contribute your own.
Try this Low Carb Yakitori Chicken Meatballs with Orange Chili Sauce recipe, or contribute your own.
- Carbohydrate 0.25105880925 g
- Cholesterol 24.3805898875 mg
- Fat 7.834365123125 g
- Fiber 0.0317249998748302 g
- Protein 5.187343833 g
- Saturated Fat 1.11536465210625 g
- Serving Size 1 1 meatballs (four servings) (38g)
- Sodium 172.784726375 mg
- Sugar 0.21933380937517 g
- Trans Fat 0.434100507249999 g
- Calories 91 calories
Step-by-step
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly. The mixture will be wet, but do your best to form it into 16 balls.
- Heat about 1 Tbsp your choice of oil (I used avocado) in a nonstick pan and cook the meatballs on medium heat until golden brown and cooked through.
- Toss the meatballs in the sauce until well coated and serve warm.
- Combine the marmalade, fish sauce, chilis, and water in a small bowl and mix thoroughly.
Replacing ground chicken with minced chicken thighs alters the final texture by preventing dryness during pan-searing. High fat content in dark meat creates a naturally juicy interior when combined with almond flour. Moisture management remains critical because wet poultry mixtures stick aggressively to standard cookware. Utilizing a well-seasoned cast iron skillet or a high-grade nonstick pan ensures the exterior develops a deep golden crust without tearing the delicate spheres.
Forming sixteen uniform portions requires damp hands to prevent the sticky batter from clinging to fingers. Searing demands medium heat rather than high flames to cook the interior thoroughly before the exterior burns. Turning the pieces every two minutes guarantees even browning across all curved surfaces. Rest the finished proteins briefly on a wire rack instead of paper towels to maintain crispness.
Balancing the glaze requires whisking the sugar-free marmalade and fish sauce until completely emulsified before application. Pouring this reduction directly into a hot pan flash-caramelizes the sugars instantly. Tossing the components continuously for thirty seconds coats every surface evenly without dissolving the crust. Finishing with fresh scallions adds a sharp aromatic contrast to the sticky citrus reduction.
Refrigerating remaining portions in an airtight container preserves quality for up to three days. Reheating these proteins works best in a toaster oven at 350 degrees Fahrenheit for eight minutes rather than a microwave. Microwaving degrades the structural integrity of poultry proteins, resulting in a rubbery texture.
