{"id":42490,"title":"Chinese Chicken Meatballs","modified":"2025-10-16T07:36:43+02:00","plain":"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.\n\n\n\n\"Ugh, chicken breast? So bland \ud83e\udd2e,\" you sigh, already regretting your plan to eat healthy.\n\n\n\nI HAVE THE SOLUTION. They are round, savory (yet sweet), Chinese and de-li-cious \ud83e\udd24 \ud83e\udd24Yes, they are quite big, and yes, you can make them smaller if that is what you like (\ud83d\ude0f)\n\n\n\nAren't they gorgeous?\n\n\n\nHere 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.\n\n\n\nHow to make Chinese chicken meatballs?\n\n\n\nChop the meat: With a sharp knife or a grinder on a fine setting, mince the chicken until you get a smooth paste\n\n\n\n\n\n\n\nMake the meatballs: In a large bowl, mix all the ingredients, form meatballs, and drop them into gently boiling water\n\n\n\n\n\n\n\nCook: Pan fry the meatballs until they are golden and cooked through\n\n\n\n\n\n\n\nMake the sauce: Whisk the sauce ingredients together and pour the mixture over the meatballs. Stir until it starts to thicken.\n\n\n\nFinishing : Sprinkle with white sesame seeds. You can put them on skewers like in the photo (we're copying the Japanese with their yakitori chicken)\n\n\n\nIngredients for Chinese chicken meatballs\n\n\n\nShaoxing wine: A staple of Chinese cooking, this rice wine is almost indispensable. You can replace it buuut the taste will not be the same\n\n\n\nLight and dark soy sauce: Both matter. One is easier to find than the other, and yes, in a pinch you can skip it.\n\n\n\nOyster sauce: This one you really should track down. The flavor (nothing like oysters) it brings is just de-li-cious. Discover its secrets here\n\n\n\nCraving something Japanese? Come try my Japanese pork meatballs\n\n\n\n\n\n\tChinese-Style Chicken Meatballs\n\t\t\n\t\tJuicy chicken meatballs glazed in a sweet\u2013savory soy sauce\u2014perfect over rice or noodles.\t\n\t\n\t\t\t\n\t\n\t\tMeatballs600 g ground chicken4 tablespoons  cornstarch1 tablespoon  Shaoxing wine1 tablespoon  light soy sauce1 teaspoon  salt1 teaspoon  pepperSauce2 tablespoons  light soy sauce1 tablespoon  dark soy sauce3 tablespoons  honey1 tablespoon  oyster sauce120 ml water1 tablespoon  cornstarch\t\n\t\n\t\tIn 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\u20137 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.\t\n\t\n\t\tPatience is keylet the sauce thicken so it clings to every meatball.\n\t\n\t\n\t\tChinese, ChinoiseMa\u00efzena, Poulet, Sauce huitre, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42490"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42490\/revisions"}],"predecessor-version":[{"id":92638,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42490\/revisions\/92638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2991"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}