Chicken & Pork Meatballs! Sweet and Sour Sauce, fit for newbie.

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Chicken piccata is usually made using sliced chicken breasts, but we find chicken "thigh-ccata" to be even more richly savory and flavorful. This super speedy version is perfect for an easy, awesome weeknight meal. Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta.

Use Meatballs.
Use Ground chicken breast.
You need to prepare Ground pork.
You need Onion (chopped).
You need heaping tablespoons Panko.
You need to prepare each Soy sauce, mirin, katakuriko.
Provide Sweet and Sour Sauce.
Prepare each Ketchup, sake, mirin.
Prepare each Vinegar, Sesame oil.
Use Sugar.
You need to prepare a teaspoon Doubanjiang.
Prepare Katakuriko to thicken the sauce.

Short Tips:

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Combine the ingredients for the meatballs and knead well..
Shape into small round patties, and brown both sides in pan. Covering with a lid helps steam cook the meatballs evenly..
Combine and mix the ingredients for the sauce (including the katakuriko)..
Turn off the heat, and pour the prepared sauce. Turn on the heat again and gently shake the pan to coat the meatballs. For a thick, strong-flavored sauce, simmer well..

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken. Parmesan is full of flavor, so a little goes a long way. Chicken cutlets in a light, Parm-infused batter, simmered in a lemony, chickeny cream sauce is a perfect weekend feast, especially when paired with a crisp arugula salad or lightly steamed.

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