Asian Chicken Meatballs Honey Soy (Printer-Friendly Version)
Juicy chicken meatballs in a honey-soy sauce with hints of ginger and garlic. Easy for dinner or appetizers.
# Required Ingredients:
→ Meatballs
01 -
500 g ground chicken
02 -
60 g panko breadcrumbs
03 -
1 large egg
04 -
2 green onions, finely chopped
05 -
2 cloves garlic, minced
06 -
2 teaspoons fresh ginger, grated
07 -
1 tablespoon soy sauce
08 -
1 teaspoon sesame oil
09 -
1/2 teaspoon freshly ground black pepper
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1/2 teaspoon fine sea salt
→ Sticky Honey-Soy Glaze
11 -
3 tablespoons soy sauce
12 -
1.5 tablespoons honey
13 -
2 teaspoons rice vinegar
14 -
1 tablespoon sriracha sauce (adjust to taste)
15 -
1 teaspoon toasted sesame oil
16 -
1.5 teaspoons cornstarch
17 -
2 tablespoons cold water
→ Garnish
18 -
2 teaspoons sesame seeds
19 -
1 green onion, thinly sliced
# Step-by-Step Instructions:
01 -
In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, black pepper, and salt. Mix thoroughly using your hands until evenly incorporated.
02 -
With damp hands or a large cookie scoop, portion the mixture and roll into uniformly sized meatballs, approximately 4 cm in diameter. Arrange them with space between on a parchment-lined baking sheet.
03 -
Preheat oven to 200°C. Bake meatballs for 15 minutes or until cooked through and lightly golden.
04 -
While meatballs are baking, in a small saucepan whisk together soy sauce, honey, rice vinegar, sriracha, and sesame oil. In a separate bowl, dissolve cornstarch in cold water to create a slurry.
05 -
Place the saucepan over medium heat. Once simmering, stir in the cornstarch slurry. Continue to cook, whisking constantly, until the sauce thickens and becomes glossy.
06 -
Add baked meatballs to the saucepan and toss gently until all are evenly coated in the glaze.
07 -
Transfer glazed meatballs to a serving dish. Sprinkle with sesame seeds and sliced green onion just before serving. Serve immediately for best texture.
# Handy Cooking Tips:
01 -
For even cooking, use a cookie scoop to ensure all meatballs are the same size. Thicker meatballs may require a longer bake time.
02 -
The meatballs can be prepared ahead and refrigerated up to 48 hours before baking. Fully cooked meatballs may be frozen for up to 3 months.