In a bowl whisk together sweet chili sauce, ketchup, fish sauce, and ginger. Hold refrigerated until service.
Thai Chicken Meatballs
In a bowl combine chicken, egg, garlic, panko, fish sauce, ginger, and cilantro until all ingredients are evenly distributed. Cover and refrigerate for 30 minutes.
Once chicken mix has rested, use a #40 scoop to portion and roll 24 meatballs. Hold refrigerated for service.
For each serving, heat 1 tablespoon oil in a sauté pan over medium heat. Cook 6 meatballs until they are golden brown on at least two sides and have reached an internal temperature of 165°F.
Brush 2 tortillas with vegetable oil. Griddle tortillas briefly to warm through and slightly toast.
Place tortillas on desired plate. Top each tortillas with 2 tablespoons of both rice noodle and kimchi, then 3 meatballs. Finish each taco with 2 tablespoons of Thai Sweet Chili Ketchup. Garnish with 1/2 teaspoon pickled ginger. Serve hot.
The Thai sweet chili ketchup in this recipe is also great as a condiment on a Asian inspired burger.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!