¼ cup panko breadcrumbs (10 g), if needed to form meatballs
sesame seed, to garnish
SOY GLAZE
1 cup soy sauce (235 mL)
¼ cup rice vinegar (60 mL)
¼ cup sake (60 mL)
¼ cup sugar (50 g)
Special Equipment
bamboo skewer, 6-inch (15cm)
Nutrition Info
Calories 274
Fat 10g
Carbs 15g
Fiber 0g
Sugar 10g
Protein 26g
How to Make It
1. Step
In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
2. Step
Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
3. Step
If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
4. Step
Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
5. Step
Heat oil in a pan over medium-high heat.
6. Step
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
7. Step
Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
