Korean Sticky BBQ Chicken Meatballs Easy Recipe ❤❤

Serving Delicious Korean Sticky BBQ Chicken Meatballs, we need 17 Ingredients And 6 Steps

How To Make Korean Sticky BBQ Chicken Meatballs

Korean Sticky BBQ Chicken Meatballs You can cook Korean Sticky BBQ Chicken Meatballs using 17 ingredients and 6 steps. Here is how you achieve Korean Sticky BBQ Chicken Meatballs.

Ingredients of Korean Sticky BBQ Chicken Meatballs

  1. You need to prepare 350 g of Seasoned minced chicken - I used Heck brand.
  2. You need to prepare 1 of medium egg.
  3. Prepare 1 slice of bread made into fresh breadcrumbs.
  4. You need to prepare 150 ml of water.
  5. Prepare 1 tablespoon of veg oil.
  6. Prepare 1 of spring onion - sliced finely.
  7. Prepare 1 teaspoon of sesame seeds.
  8. Prepare of Sauce ingredients -.
  9. Prepare 4 tablespoons of soy sauce.
  10. You need to prepare 2 tablespoon of sesame oil.
  11. Prepare 2 of large cloves garlic - grated.
  12. You need to prepare 2 cm of piece ginger - grated.
  13. Prepare 4 tablespoons of ketchup.
  14. You need to prepare 2 tablespoon of sriracha sauce.
  15. You need to prepare 2 tablespoons of honey.
  16. Prepare 2 tablespoons of lime juice.
  17. You need to prepare 1 teaspoon of rice vinegar.

Korean Sticky BBQ Chicken Meatballs step by step

  1. Mix all the sauce ingredients together in a small bowl and set aside..
  2. 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).
  3. 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..
  4. Turn the heat down to medium/low. Take the sauce mix and add the 150ml water to it and mix thoroughly..
  5. 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..
  6. Garnish with sliced spring onion and sesame seeds. I served with sticky jasmine rice..

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