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Skewered Japanese Chicken Meatballs

October 25, 2019 by Emily Leave a Comment

Print Recipe

Skewered Japanese Chicken Meatballs

4
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Courses, Snacks & Appetizers
Cuisine: Japanese
Keyword: chicken, chicken meatballs, japanese, meatballs
Servings: 4 people

Ingredients

Meatballs:

  • 1 1/2 pounds of ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1 teaspoon grated ginger
  • 2 cloves garlic finely diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons chopped green onions

Sauce:

  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger chopped
  • 3 cloves of garlic chopped
  • 2 teaspoons cornstarch

Toppings: chopped green onions

    Instructions

    First take 10-12 wooden skewer stick and start soaking them in warm water, and set aside for later.

    • Mix all of the meatball ingredients together in a large bowl. Use your hands to make sure everything is thoroughly mixed but not over-mixed. Cover and put in the refrigerator for 30 minutes as you make the sauce.
    • In a saucepan add all the sauce ingredients except for the cornstarch. Bring it to a boil and then down to a simmer and allow the sauce to reduce and thicken, about 30 minutes.
    • After 30 minutes of reducing the sauce, whisk in the cornstarch. It should thicken up even more so now. Cook the cornstarch out for about 5 more minutes and set aside.

    Get a pot of water boiling with a few heavy pinches of salt.

    • Take the chicken out of the refrigerator and form into small balls. Drop the chicken meatballs into the boiling water and allow the chicken to cook for about 5 minutes in the boiling water. Once they come to the surface of the water, take them out using a slotted spoon.
    • Once they are cooled enough to handle, slide 3 cooked meatballs onto each skewer. And set onto a plate.
    • Using a griddle pan with ridges, turn the heat on high. Allow the pan to get very hot about 2 minutes. Once it is hot, place the skewers on the pan and allow them to start sizzling.

    Next glaze the meatballs with your sauce!

    • Use a brush if you have one or a spoon to gently coat the meatballs on each side as the cook, turning them every minute or so. You want to get a good charred crust on each side of the meatballs. Continue to bast the meatballs with the sauce until they are totally coated and glistening!
    • Transfer onto a plate and top with the green onions. Enjoy immediately!

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    Filed Under: Main Courses, Quick & Easy, Snacks & Appetizers Tagged With: Chicken, chicken meatballs, japanese, meatballs

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