Colorful Vietnamese Chicken Meatballs

Chicken meatballs will make meals more interesting and irresistibly delicious by using a variety of colors and creativity. Normally, when cooking with chicken, wings or thighs are preferred more than whole chicken breasts, because the breast is lean and boring to eat. However, changing the way of preparing the chicken breast with vegetables is another way to create a whole new dish. Iridescent chicken meatballs can be served with rice or, also very suitably, as snacks.

Ingredients:
1 large chicken breast, minced (about 1/2 lb.)
1/2 cup corn, fresh or frozen , minced
1 carrot, chopped
1/4 cup chopped asparagus
2 green onions, chopped
1 garlic clove, minced
1/4 cup chopped white onions
Salt, black pepper, cayenne, and sugar to taste

Oil for frying
Sweet and sour dipping sauce, homemade or store-bought

Directions:
Bring a pot of water to boil. Add carrot and asparagus and blanch in the boiling water for 1 minute. Drain under cold water to stop the cooking. Set aside.
In a mixing bowl, combine chicken, minced corn, cooked vegetables, green onions, white onions, garlic, and the spices. Taste to your liking (take a small amount of the mixture and cook in microwave).

Use sesame oil to wet your hands and roll the chicken mixture into small balls (the size of a golf ball). Flatten each chicken ball just a little. Continue until all the chicken mixture is done.
Before pan frying, steam heat the meatballs for 15 minutes.

In a medium sauté pan, add about 1/4 cup of peanut oil. Heat the oil until hot and start placing the chicken meatballs into the hot oil. Fry the chicken meatballs until golden brown.

Remove from the pan and place on a paper towel to remove some of the excess oil. Serve with dipping sauce and with rice.