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Vietnamese Chicken in Lettuce Wraps

Created by ForeverMama on November 13, 2023

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
3 tablespoons Asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons finely chopped cilantro, plus 1/3 cup whole leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup whole leaves for serving
1 1/2 teaspoons cornstarch

1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated, large outer leaves discarded (the ones that are cracked up and un-useable)
1 small seedless cucumber, peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
Asian chili paste, such as sambal or Sriracha for serving

Step 1: Preheat the oven to 400-degrees F. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Step 2: Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Roll the chicken mixture into 1 1/2-inch balls. Roll the balls in the sugar to coat (See NOTE). Transfer the chicken balls to the prepared baking sheet and bake for 15 minutes, until lightly browned and cooked through.
Step 3: Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on platter. Transfer the meatballs to a platter, having your guests arrange the ingredients inside each lettuce wraps and serve with chili paste.
NOTE: Rolling these meatballs in sugar before cooking them might seem like an unconventional technique. However, it results in a sweet and sticky glaze that's wonderful with spicy chile paste and tangy Asian fish sauce.