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Korean Sticky BBQ Chicken Meatballs cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at several established activities actually. I am certain you will see lots of people who just like the Korean Sticky BBQ Chicken Meatballs dishes that you simply make.
Alright, don’t linger, let’s approach this korean sticky bbq chicken meatballs formula with 17 components which are surely easy to find, and we have to process them at the very least through 6 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements of Korean Sticky BBQ Chicken Meatballs:
- You need 350 g - Seasoned minced chicken - I used Heck brand
- Make ready 1 of medium egg
- Get 1 slice of bread made into fresh breadcrumbs
- Get 150 ml for water
- Need 1 tablespoon veg oil
- Get 1 spring onion - sliced finely
- Prepare 1 teaspoon sesame seeds
- Require of Sauce ingredients -
- Give 4 tablespoons of soy sauce
- Make ready 2 tablespoon for sesame oil
- Give 2 of large cloves garlic - grated
- Take 2 cm - piece ginger - grated
- Provide 4 tablespoons - ketchup
- Need 2 tablespoon sriracha sauce
- Prepare 2 tablespoons of honey
- Take 2 tablespoons for lime juice
- Prepare 1 teaspoon - rice vinegar
Korean Sticky BBQ Chicken Meatballs step by step:
- 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.
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