Korean Sticky BBQ Chicken Meatballs
Korean Sticky BBQ Chicken Meatballs

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, korean sticky bbq chicken meatballs. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Korean Sticky BBQ Chicken Meatballs is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Korean Sticky BBQ Chicken Meatballs is something which I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this 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 can achieve that.

The ingredients needed to make Korean Sticky BBQ Chicken Meatballs:
  1. Take 350 g Seasoned minced chicken - I used Heck brand
  2. Take 1 medium egg
  3. Make ready 1 slice bread made into fresh breadcrumbs
  4. Get 150 ml water
  5. Prepare 1 tablespoon veg oil
  6. Get 1 spring onion - sliced finely
  7. Take 1 teaspoon sesame seeds
  8. Take Sauce ingredients -
  9. Make ready 4 tablespoons soy sauce
  10. Take 2 tablespoon sesame oil
  11. Take 2 large cloves garlic - grated
  12. Make ready 2 cm piece ginger - grated
  13. Take 4 tablespoons ketchup
  14. Make ready 2 tablespoon sriracha sauce
  15. Get 2 tablespoons honey
  16. Prepare 2 tablespoons lime juice
  17. Make ready 1 teaspoon rice vinegar

Just reduce the sriracha if you want a little less heat for little. Korean Sticky BBQ Chicken Meatballs step by step. Mix all the sauce ingredients together in a small bowl and set aside. Add in the chicken mince and mix thoroughly.

Steps to make Korean Sticky BBQ Chicken Meatballs:
  1. Mix all the sauce ingredients together in a small bowl and set aside.
  2. 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)
  3. 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.
  4. Turn the heat down to medium/low. Take the sauce mix and add the 150ml water to it and mix thoroughly.
  5. 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.
  6. Garnish with sliced spring onion and sesame seeds. I served with sticky jasmine rice.

You can make the meatballs and the sauce a day or two in advance, and keep them, separate in tupperware containers, and on Thanksgiving morning, just toss them all into the slow cooker, and turn it on. The sweet and spicy Korean BBQ Sauce is easy to make, and lasts for weeks in the fridge. I'll admit these are "loosely" Korean meatballs. They're probably more Korean BBQ inspired. So I adjusted to placate them.

So that is going to wrap this up with this exceptional food korean sticky bbq chicken meatballs recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!