Step 1

Blitz garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger in a small chopper or food processor until minced.

Step 2

Add mixture to a large bowl. Mix with ground chicken, fish sauce, brown sugar, and cornstarch. Roll into 12 meatballs.

Step 3

In a large skillet with a lid, heat oil over medium-high heat. Add the meatballs and let them begin to cook.

Step 4

Add 2 tablespoons water; it will sizzle, so wear an apron and have your lid ready! Put the lid on the pan and let the meatballs cook for a few minutes. Uncover, flip, and repeat. Within about 10 minutes, the meatballs should be cooked through, tender, and nicely golden brown.

Step 5

To serve, warm the bread so it’s nice and soft. Shmear with mayo, top with meatballs, sliced cucumber, sliced shallot, cilantro and mint, and a drizzle of chili crisp. Messy, saucy, and mind-blowingly delicious.