Korean Sticky BBQ Chicken Meatballs.
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Composition of Korean Sticky BBQ Chicken Meatballs:
- Require 350 g for Seasoned minced chicken - I used Heck brand.
- Provide 1 medium egg.
- Prepare 1 slice - bread made into fresh breadcrumbs.
- Need 150 ml of water.
- Provide 1 tablespoon of veg oil.
- Require 1 - spring onion - sliced finely.
- Need 1 teaspoon for sesame seeds.
- Need for Sauce ingredients -.
- Give 4 tablespoons soy sauce.
- Need 2 tablespoon sesame oil.
- Prepare 2 large cloves garlic - grated.
- Give 2 cm for piece ginger - grated.
- Prepare 4 tablespoons of ketchup.
- Need 2 tablespoon of sriracha sauce.
- Provide 2 tablespoons for honey.
- Require 2 tablespoons for lime juice.
- Prepare 1 teaspoon - rice vinegar.
Korean Sticky BBQ Chicken Meatballs start cooking:
- 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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