Recipe of Favorite Korean Sticky BBQ Chicken Meatballs
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Ultimate Korean Sticky BBQ Chicken Meatballs. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Korean Sticky BBQ Chicken Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Sticky BBQ Chicken Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Sticky BBQ Chicken Meatballs is 4 as a starter. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Korean Sticky BBQ Chicken Meatballs estimated approx 15 minutes (+10 mins prep).
To get started with this recipe, we must prepare a few components. You can cook Korean Sticky BBQ Chicken Meatballs using 17 ingredients and 6 steps. Here is how you cook it.
My quick and easy twist on Korean BBQ chicken with minimal prep and cook time.
Great as a tapas style starter with some sticky jasmine rice.
Great for family midweek meals. Just reduce the sriracha if you want a little less heat for little ones.
Ingredients and spices that need to be Make ready to make Korean Sticky BBQ Chicken Meatballs:
- 350 g Seasoned minced chicken - I used Heck brand
- 1 medium egg
- 1 slice bread made into fresh breadcrumbs
- 150 ml water
- 1 tablespoon veg oil
- 1 spring onion - sliced finely
- 1 teaspoon sesame seeds
- Sauce ingredients -
- 4 tablespoons soy sauce
- 2 tablespoon sesame oil
- 2 large cloves garlic - grated
- 2 cm piece ginger - grated
- 4 tablespoons ketchup
- 2 tablespoon sriracha sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 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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