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*We hope you got insight from reading it, now let’s go back to korean sticky bbq chicken meatballs recipe. You can cook korean sticky bbq chicken meatballs using 17 ingredients and 6 steps. Here is how you achieve that. *
The ingredients needed to make Korean Sticky BBQ Chicken Meatballs:
- Provide 350 g Seasoned minced chicken - I used Heck brand
- Get 1 medium egg
- Use 1 slice bread made into fresh breadcrumbs
- Use 150 ml water
- Prepare 1 tablespoon veg oil
- You need 1 spring onion - sliced finely
- Prepare 1 teaspoon sesame seeds
- Prepare Sauce ingredients -
- Take 4 tablespoons soy sauce
- Provide 2 tablespoon sesame oil
- Get 2 large cloves garlic - grated
- Provide 2 cm piece ginger - grated
- Get 4 tablespoons ketchup
- Take 2 tablespoon sriracha sauce
- Get 2 tablespoons honey
- You need 2 tablespoons lime juice
- Use 1 teaspoon rice vinegar
Instructions to make Korean Sticky BBQ Chicken Meatballs:
- Mix all the sauce ingredients together in a small bowl and set aside.
- In a larger bowl add the breadcrumbs, egg and 1 tablespoon of the bbq sauce mix into a bowl and mix together with a spoon. - Add in the chicken mince and mix thoroughly. - Now form into small meatballs with your hands (about 1 large heaped teaspoon is about right)
- Place 1 tablespoon of veg oil into a wide frying pan on a medium/high heat and seal the meatballs for around 4-5 minutes till a little golden brown on the sides.
- Turn the heat down to medium/low. Take the sauce mix and add the 150ml water to it and mix thoroughly.
- Now pour this in with the meatballs, it will bubble at first then calm down to a gentle simmer. - Reduce down, stirring now and again till the sauce is thick enough to coat the meatballs without running off. Takes about 10-15 minutes on a low heat.
- Garnish with sliced spring onion and sesame seeds. I served with sticky jasmine rice.
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