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Ingredients of Korean Sticky BBQ Chicken Meatballs:

1. You need 350 g for Seasoned minced chicken - I used Heck brand
2. Prepare 1 for medium egg
3. Give 1 slice of bread made into fresh breadcrumbs
4. Make ready 150 ml for water
5. Make ready 1 tablespoon veg oil
6. Take 1 of spring onion - sliced finely
7. Give 1 teaspoon - sesame seeds
8. Make ready - Sauce ingredients -
9. You need 4 tablespoons for soy sauce
10. Give 2 tablespoon for sesame oil
11. Get 2 - large cloves garlic - grated
12. Provide 2 cm - piece ginger - grated
13. Take 4 tablespoons for ketchup
14. Need 2 tablespoon for sriracha sauce
15. Provide 2 tablespoons - honey
16. Give 2 tablespoons of lime juice
17. You need 1 teaspoon for rice vinegar

Korean Sticky BBQ Chicken Meatballs making process:

1. Mix all the sauce ingredients together in a small bowl and set aside.
2. In a larger bowl add the breadcrumbs, egg and 1 tablespoon of the bbq sauce mix into a bowl and mix together with a spoon. - Add in the chicken mince and mix thoroughly. - Now form into small meatballs with your hands (about 1 large heaped teaspoon is about right)
3. Place 1 tablespoon of veg oil into a wide frying pan on a medium/high heat and seal the meatballs for around 4-5 minutes till a little golden brown on the sides.
4. Turn the heat down to medium/low. Take the sauce mix and add the 150ml water to it and mix thoroughly.
5. Now pour this in with the meatballs, it will bubble at first then calm down to a gentle simmer. - Reduce down, stirring now and again till the sauce is thick enough to coat the meatballs without running off. Takes about 10-15 minutes on a low heat.
6. Garnish with sliced spring onion and sesame seeds. I served with sticky jasmine rice.

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