Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, korean sticky bbq chicken meatballs. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Korean Sticky BBQ Chicken Meatballs is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Korean Sticky BBQ Chicken Meatballs is something which I have loved my entire life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have korean sticky bbq chicken meatballs using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Korean Sticky BBQ Chicken Meatballs:
- Prepare 350 g Seasoned minced chicken - I used Heck brand
- Make ready 1 medium egg
- Prepare 1 slice bread made into fresh breadcrumbs
- Make ready 150 ml water
- Make ready 1 tablespoon veg oil
- Take 1 spring onion - sliced finely
- Get 1 teaspoon sesame seeds
- Get Sauce ingredients -
- Get 4 tablespoons soy sauce
- Take 2 tablespoon sesame oil
- Make ready 2 large cloves garlic - grated
- Get 2 cm piece ginger - grated
- Make ready 4 tablespoons ketchup
- Take 2 tablespoon sriracha sauce
- Take 2 tablespoons honey
- Prepare 2 tablespoons lime juice
- Take 1 teaspoon rice vinegar
Pour the gochujang sauce / glaze over the chicken meatballs, or you can brush it on. I like to use it for Korean Beef & Broccoli, Korean Beef Tacos or toss fried chicken wings in it. The meatballs are extremely simple to make too. I'll admit these are "loosely" Korean meatballs.
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.
The meatballs are extremely simple to make too. I'll admit these are "loosely" Korean meatballs. They're probably more Korean BBQ inspired. So I adjusted to placate them. The things we do for our kids.
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