Korean-Inspired Sticky Chicken Meatballs
Korean-Inspired Sticky Chicken Meatballs
Jacky @ The Butcher Block
4
30 minutes
20 minutes
Korean
Lunch or Dinner
Sticky, savoury, a little spicy and seriously moreish. These golden chicken meatballs are tossed in a rich Korean-inspired glaze made with soy, honey, garlic and gochujang. Served over fluffy rice with sesame seeds and spring onions, they're a flavour-packed family dinner that's surprisingly simple to prepare.
Ingredients
For the Meatballs:
- 500g chicken breast mince
- 1 egg
- ⅓ cup panko breadcrumbs
- 1 garlic clove, minced
- 1 tsp freshly grated ginger
- 2 spring onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Black pepper
- 1 tbsp neutral oil, for cooking
For the Sticky Glaze:
- 2 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp gochujang (Korean chilli paste)
- 1 tbsp rice vinegar
- 1 garlic clove, crushed
- 1 tsp grated ginger
- 3 tbsp water
To Serve
- Steamed jasmine rice
- Sesame seeds
- Sliced spring onions
- Cucumber ribbons
- Optional quick-pickled carrots
Directions
Combine the chicken mince, egg, breadcrumbs, garlic, ginger, spring onions, soy sauce, sesame oil and black pepper in a bowl.
Mix gently and shape into approximately 16 small meatballs.
Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs for 10–12 minutes, turning regularly until golden and nearly cooked through.
Meanwhile, whisk together all the glaze ingredients.
Pour the glaze into the pan and simmer for approximately 3–5 minutes, gently turning the meatballs until the sauce thickens and coats them evenly. Ensure the meatballs are fully cooked.
Serve over steamed jasmine rice with sesame seeds, spring onions and cucumber ribbons.