Recipe of Quick Korean Sticky BBQ Chicken Meatballs

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, korean sticky bbq chicken meatballs. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Korean Sticky BBQ Chicken Meatballs is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Korean Sticky BBQ Chicken Meatballs is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. Make ready 350 g Seasoned minced chicken - I used Heck brand
2. Make ready 1 medium egg
3. Get 1 slice bread made into fresh breadcrumbs
4. Get 150 ml water
5. Make ready 1 tablespoon veg oil
6. Get 1 spring onion - sliced finely
7. Get 1 teaspoon sesame seeds
8. Prepare Sauce ingredients -
9. Get 4 tablespoons soy sauce
10. Prepare 2 tablespoon sesame oil
11. Take 2 large cloves garlic - grated
12. Make ready 2 cm piece ginger - grated
13. Make ready 4 tablespoons ketchup
14. Get 2 tablespoon sriracha sauce
15. Get 2 tablespoons honey
16. Make ready 2 tablespoons lime juice
17. Make ready 1 teaspoon rice vinegar

Instructions 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.

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