It is Sunday, the sky is gray, and everything is closed, even your favorite Asian restaurant. Your cupboard is packed with Asian condiments and you have two chicken breasts in the fridge.
“Ugh, chicken breast? So bland 🤮,” you sigh, already regretting your plan to eat healthy.
I HAVE THE SOLUTION. They are round, savory (yet sweet), Chinese and de-li-cious 🤤 🤤
Yes, they are quite big, and yes, you can make them smaller if that is what you like (😏)
Here is a great recipe that doubles as a tasty appetizer or a quick midweek meal. These Asian chicken meatballs can be baked or pan fried and then coated in a glossy sweet-savory sauce. Skip the resting time and they are on the table in under 30 minutes.
How to make Chinese chicken meatballs?
Chop the meat: With a sharp knife or a grinder on a fine setting, mince the chicken until you get a smooth paste
Make the meatballs: In a large bowl, mix all the ingredients, form meatballs, and drop them into gently boiling water
Cook: Pan fry the meatballs until they are golden and cooked through
Make the sauce: Whisk the sauce ingredients together and pour the mixture over the meatballs. Stir until it starts to thicken.
Finishing : Sprinkle with white sesame seeds. You can put them on skewers like in the photo (we’re copying the Japanese with their yakitori chicken)
Ingredients for Chinese chicken meatballs
Shaoxing wine: A staple of Chinese cooking, this rice wine is almost indispensable. You can replace it buuut the taste will not be the same
Light and dark soy sauce: Both matter. One is easier to find than the other, and yes, in a pinch you can skip it.
Oyster sauce: This one you really should track down. The flavor (nothing like oysters) it brings is just de-li-cious. Discover its secrets here
Craving something Japanese? Come try my Japanese pork meatballs
Chinese-Style Chicken Meatballs
Ingredients
Meatballs
- 600 g ground chicken
- 4 tablespoons cornstarch
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 1 tablespoon oyster sauce
- 120 ml water
- 1 tablespoon cornstarch
Instructions
- In a mixing bowl, stir together all the meatball ingredients.
- Cover and refrigerate for 20 minutes. Meanwhile, bring a large pot of water to a gentle simmer over medium-low heat.
- Form the mixture into meatballs and lower them directly into the simmering water as you work. Poach for 5–7 minutes, or until cooked through. While they cook, whisk the sauce ingredients together in a bowl.
- Heat a skillet over medium-high heat and brown the drained meatballs on all sides.
- Pour in the sauce and simmer, stirring occasionally, until it thickens and the meatballs are well coated.
- Sprinkle with sesame seeds and serve.
