1 Tbsp roughly chopped garlic
2 green onion, roughly chopped, plus more for garnish
1 tsp fine sea salt
1 Tbsp all-purpose flour
1 Tbsp cornstarch
½ cup panko bread crumbs
2 qt water
cilantro leaves, for garnish
sesame seeds, for garnish
cayenne pepper, for garnish
*Special Equipment: Twenty 6- inch bamboo skewers, soaked in water
In a food processor, pulse together the chicken, eggs, garlic, the chopped ginger, green onion, salt, flour, cornstarch, and panko until well combined. Form the chicken mixture into 1½- inch balls. To keep the mixture from sticking to your fingers, wet your hands with water between rolling the balls. Place balls on a plate, leaving space between them.
Meanwhile, bring the water to a boil over high heat, then adjust the heat so that the water is at a simmer. Roughly chop the 2- inch piece of ginger and add it to the pot. Add 8 to 10 balls at a time into the water. Cook for about 6 minutes or until cooked through. (The balls will float to the top and change color; make sure there’s no pink on the outside.) Remove from the water using a slotted spoon and drain on paper towels. Repeat until all the balls are cooked. When the balls are cool enough to handle, thread 3 per skewer, leaving ¼- inch space between each ball.
Lightly oil a grill and preheat the grill to medium. Grill the skewers for 7 to 10 minutes, turning gently as they brown lightly. When the chicken is browned, lightly baste the balls with the yakitori sauce. Place the skewers on a serving plate and drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds, and cayenne pepper and serve immediately with the sweet chili dipping sauce.
½ cup soy sauce
¼ cup mirin
2 Tbsp honey
2 tsp cornstarch
For the yakitori sauce: Whisk together all the ingredients in a small saucepan. Bring to a boil over medium- high heat, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 2 minutes.
Recipe from Guy Fieri Food by Guy Fieri/William Morrow, an imprint of HarperCollins, 2011.