Korean Sticky BBQ Chicken Meatballs

Name: Korean Sticky BBQ Chicken Meatballs
Total time: 1500 s
Yield: 4 as a starter
Cuisine: British
Ingredients: 350 g Seasoned minced chicken - I used Heck brand; 1 medium egg; 1 slice bread made into fresh breadcrumbs; 150 ml water; 1 tablespoon veg oil; 1 spring onion - sliced finely; 1 teaspoon sesame seeds; 4 tablespoons soy sauce; 2 tablespoon sesame oil; 2 large cloves garlic - grated; 2 cm piece ginger - grated; 4 tablespoons ketchup; 2 tablespoon sriracha sauce; 2 tablespoons honey; 2 tablespoons lime juice; 1 teaspoon rice vinegar

carriecooksbest @carriecooksbest

Worcestershire UK

My quick and easy twist on Korean BBQ chicken with minimal prep and cook time.
Great as a tapas style starter with some sticky jasmine rice.
Great for family midweek meals. Just reduce the sriracha if you want a little less heat for little ones.

carriecooksbest @carriecooksbest

Saved

Ingredients

15 minutes (+10 mins prep)

4 as a starter

350 gSeasoned minced chicken - I used Heck brand
1medium egg
1 slicebread made into fresh breadcrumbs
150 mlwater
1 tablespoonveg oil
1spring onion - sliced finely
1 teaspoonsesame seeds
Sauce ingredients -
4 tablespoonssoy sauce
2 tablespoonsesame oil
2large cloves garlic - grated
2 cmpiece ginger - grated
4 tablespoonsketchup
2 tablespoonsriracha sauce
2 tablespoonshoney
2 tablespoonslime juice
1 teaspoonrice vinegar

Saved

Steps

15 minutes (+10 mins prep)

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.