Korean Sticky BBQ Chicken Meatballs. Our recipe for Korean Sticky Chicken Meatballs is packed full of flavour without being terribly bad for you. They are great for sharing with friends and family or if you just want a tasty treat without feeling guilty. This Korean BBQ Chicken combines all those perfect flavors with a nice toasty note from sesame oil and some sweetness thanks to honey.
Korean Chicken Wings Sticky Chicken Wings Korean Fried Chicken Kfc Buffalo Chicken Asian Recipes Just like the Korean BBQ Meatballs from Noodles and Company!
These Korean BBQ meatballs can be served as cocktail party appetizer or dinner.
You can make these meatballs with ground beef, ground chicken, ground pork or a combination of any of those ground meats.
You can cook Korean Sticky BBQ Chicken Meatballs using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Korean Sticky BBQ Chicken Meatballs
- Prepare 350 g of Seasoned minced chicken - I used Heck brand.
- Prepare 1 of medium egg.
- You need 1 slice of bread made into fresh breadcrumbs.
- Prepare 150 ml of water.
- You need 1 tablespoon of veg oil.
- You need 1 of spring onion - sliced finely.
- You need 1 teaspoon of sesame seeds.
- You need of Sauce ingredients -.
- You need 4 tablespoons of soy sauce.
- It's 2 tablespoon of sesame oil.
- It's 2 of large cloves garlic - grated.
- Prepare 2 cm of piece ginger - grated.
- Prepare 4 tablespoons of ketchup.
- Prepare 2 tablespoon of sriracha sauce.
- You need 2 tablespoons of honey.
- Prepare 2 tablespoons of lime juice.
- Prepare 1 teaspoon of rice vinegar.
Don't omit gochujang paste since that really gives these meatballs a spicy Asian flavor. Reviews for: Photos of Korean BBQ Chicken Marinade. Beat the two minced meats together with the salt, dried herbs and spices. Flavorful meatballs tossed with a sweet and spicy Korean-style Gochujang barbeque sauce.
Korean Sticky BBQ Chicken Meatballs step by step
- 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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