Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, korean sticky bbq chicken meatballs. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Korean Sticky BBQ Chicken Meatballs is one of the most popular of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Korean Sticky BBQ Chicken Meatballs is something that I've loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have korean sticky bbq chicken meatballs using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Korean Sticky BBQ Chicken Meatballs:

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

Instructions to make Korean Sticky BBQ Chicken Meatballs:

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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