Hi, I’m Jane. Today, I will show you a way to make korean sticky bbq chicken meatballs recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Korean Sticky BBQ Chicken Meatballs Recipe
Korean Sticky BBQ Chicken Meatballs is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Korean Sticky BBQ Chicken Meatballs is something which I’ve loved my whole life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Korean Sticky BBQ Chicken Meatballs:
- Get 350 g Seasoned minced chicken - I used Heck brand
- Make ready 1 medium egg
- Take 1 slice bread made into fresh breadcbs
- Prepare 150 ml water
- Take 1 tablespoon veg oil
- Take 1 spring onion - sliced finely
- Prepare 1 teaspoon sesame seeds
- Prepare Sauce ingredients -
- Prepare 4 tablespoons soy sauce
- Make ready 2 tablespoon sesame oil
- Take 2 large cloves garlic - grated
- Prepare 2 cm piece ginger - grated
- Get 4 tablespoons ketchup
- Get 2 tablespoon sriracha sauce
- Get 2 tablespoons honey
- Take 2 tablespoons lime juice
- Make ready 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 breadcbs, 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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