Asian Chicken Meatballs
These tender, flavor-packed chicken meatballs are glazed in a sticky, savory-sweet sauce that makes for an irresistible weeknight dinner.
Ingredients
- •1 lb (450g) ground chicken
- •1/2 cup panko breadcrumbs
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons soy sauce
- •1 large egg, lightly beaten
- •2 green onions, finely sliced
- •1/2 teaspoon toasted sesame oil
- •1/3 cup soy sauce (for sauce)
- •2 tablespoons honey (for sauce)
- •1 tablespoon rice vinegar (for sauce)
- •1 teaspoon cornstarch (for sauce)
- •1 tablespoon vegetable oil (for frying)
Instructions
- 1
In a large bowl, combine the ground chicken, panko, garlic, ginger, 2 tablespoons soy sauce, egg, half of the green onions, and sesame oil. Mix gently until just combined.
- 2
Using damp hands, roll the mixture into 1.5-inch meatballs.
- 3
Heat the vegetable oil in a large non-stick skillet over medium heat.
- 4
Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 5
While the meatballs cook, whisk together the remaining soy sauce, honey, rice vinegar, and cornstarch in a small bowl.
- 6
Pour the sauce mixture into the skillet with the meatballs. Let it simmer for 2-3 minutes, tossing the meatballs until the sauce thickens and coats them evenly.
- 7
Garnish with the remaining green onions and serve immediately.
💡 Chef tips
- For a gluten-free version, substitute the panko with almond flour and use tamari instead of soy sauce.
- These meatballs freeze beautifully; store them in an airtight container for up to 3 months and reheat in a pan with a splash of water.
- To keep the meatballs tender, be careful not to overwork the chicken mixture when combining the ingredients.
✅ How it should turn out
The finished meatballs should be golden-brown with a glossy, caramelized glaze, smelling fragrant of ginger and sesame, and tasting savory with a perfect balance of sweetness.