Sticky Gochujang Chicken Meatballs Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Low-Carb (option mentioned), Gluten-Free (option mentioned)
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Sesame seeds and extra sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, grated ginger, sliced green onions, salt, and pepper. Use your hands or a fork to gently mix everything together until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
- Scoop about 1 to 2 tablespoons of the mixture and roll it between your palms to form a ball roughly 1 inch in diameter. Place the meatballs on the prepared baking sheet, spacing them about an inch apart. You should get about 16 to 20 meatballs.
- Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the meatballs are cooked through and have reached an internal temperature of 165°F (74°C). The outside should be lightly golden.
- While the meatballs are baking, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small saucepan. Heat over medium-low heat for 3 to 5 minutes, stirring constantly, until the sauce starts to bubble and thicken slightly into a sticky glaze.
- Once the meatballs are out of the oven, transfer them into a large bowl. Pour the warm gochujang glaze over them and toss gently until every meatball is perfectly coated. Serve immediately while hot.