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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 is a simple and so easy marinade recipe for chicken, beef, pork and prawns for BBQ, grilling and roasting.
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Ingredients Korean Sticky BBQ Chicken Meatballs:
- Provide 350 g Seasoned minced chicken - I used Heck brand
- Give 1 of medium egg
- Give 1 slice for bread made into fresh breadcrumbs
- Require 150 ml for water
- Make ready 1 tablespoon for veg oil
- Prepare 1 spring onion - sliced finely
- You need 1 teaspoon for sesame seeds
- You need - Sauce ingredients -
- Need 4 tablespoons soy sauce
- Get 2 tablespoon of sesame oil
- Require 2 - large cloves garlic - grated
- Need 2 cm piece ginger - grated
- You need 4 tablespoons - ketchup
- Get 2 tablespoon - sriracha sauce
- Get 2 tablespoons - honey
- Give 2 tablespoons of lime juice
- Require 1 teaspoon - rice vinegar
This Korean BBQ Chicken combines all those perfect flavors with a nice toasty note from sesame oil and some sweetness thanks to honey. I'm talking sticky, sweet, salty, this yummy chicken has it all! This recipe will become your new favorite weeknight meal, I guarantee it. Asian chicken meatballs are baked not fried.
Korean Sticky BBQ Chicken Meatballs how to cook:
- 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.
Flavored with sesame oil and chinese five spice, dipped in a hoisin glaze! The perfect game day appetizers! · A quick and easy Korean BBQ sauce is the key in these Korean Glazed Chicken Drumsticks. These Korean BBQ meatballs are juicy and packed with flavours. Both meatballs and the sauce have gochujang paste which gives them a wonderful flavour. When we say BBQ sauce we will directly imagine the smokey sweet a bit tangy barbecue sauce from The.
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