Ingredients

Instructions

1. 1

   In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, half of the minced garlic, and the grated ginger. Mix gently with your hands until well combined.

2. 2

   Roll the chicken mixture into walnut-sized meatballs (you should get about 16-20 meatballs).

3. 3

   Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove meatballs and set aside.

4. 4

   In the same skillet, add the remaining garlic and sliced chilies. Sauté for 30 seconds until fragrant.

5. 5

   Reduce heat to medium. Add the oyster sauce, soy sauce, fish sauce, brown sugar, and 2 tablespoons of water. Stir until the sugar dissolves and the sauce bubbles.

6. 6

   Return the meatballs to the pan and toss them in the sauce until they are well glazed and sticky.

7. 7

   Turn off the heat and immediately stir in the fresh basil leaves. Toss until the basil wilts slightly, then serve immediately.