2 lbs ground chicken thighs
2 Tbsp rice bran oil
2 whole carrots
brunoised or grated
1 whole large yellow onion
1 Tbsp grated ginger
1 Tbsp grated garlic
4 Tbsp potato starch
4 tsp soy sauce
zest of 1 lemon
1 each egg
Kosher salt and black pepper
2 stalks celery
1/2 cup soy sauce
1/4 cup honey
2 Tbsp sake
1/4 cup water
1 tsp chili flakes
1 tsp rice vinegar
2 tbsp sugar
For the Meatballs
Preheat deep fryer to 375F. Keep the ground chicken chilled until ready to use. In a large sauté pan, heat the oil over medium heat. Cook the carrot, onion, celery, ginger, and garlic and season with salt and pepper. Sauté for about 5 minutes, or until onion is translucent. Remove to a large mixing bowl and let cool to room temperature. Once cooled, mix in the potato starch, soy sauce, lemon zest, and eggs. Finally, add the ground chicken and mix thoroughly. Test for seasoning by cooking a small patty of meat and tasting it. Adjust ingredients to your liking. Use a small scoop to divide the mixture into meatballs. Roll lightly in potato starch before cooking. Deep fry to golden brown and until cooked through, about 4-6 minutes.
For the Sweet Soy Sauce
Combine all ingredients in a small sauce pot and bring to a boil over high heat. Reduce heat to a simmer and cook for about 5 minutes, or until slightly thickened. Taste and adjust to your liking.
To Serve
Brush the meatballs with the soy sauce and serve hot.