Sticky Gochujang Chicken Meatballs

Sticky Gochujang Chicken Meatballs are a fiery, flavorful twist on a comfort food classic. Made with ground chicken and tossed in a glossy, sweet-spicy gochujang glaze, these bite-sized meatballs are juicy, bold, and totally addictive. Whether served as a party appetizer or a quick weeknight dinner with rice and veggies, this dish delivers the perfect balance of heat, umami, and sticky-sweet goodness.

Why You’ll Love This Recipe

These meatballs are anything but ordinary. The savory chicken base gets a punch of flavor from garlic, ginger, and scallions, while the gochujang sauce brings a mouthwatering kick that’s spicy, tangy, and just sweet enough. They’re oven-baked or pan-seared for a healthier take, making them easy to prepare without sacrificing taste. Perfect for meal prep, entertaining, or whenever you’re craving bold Korean-inspired flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground chicken
• Panko breadcrumbs
• Egg
• Garlic, minced
• Ginger, grated
• Scallions, finely chopped
• Soy sauce
• Sesame oil
• Salt and pepper

For the sticky gochujang glaze:

• Gochujang (Korean red chili paste)
• Soy sauce
• Rice vinegar
• Honey or brown sugar
• Garlic, minced
• Water
• Cornstarch (for thickening, optional)
• Toasted sesame seeds and chopped green onions for garnish

directions

1. Preheat oven to 400°F (200°C) or heat a large skillet over medium heat.
2. In a mixing bowl, combine all meatball ingredients. Mix gently until just combined—do not overwork.
3. Scoop and roll the mixture into small balls, about 1 to 1.5 inches in diameter.
4. Bake meatballs for 15–18 minutes, or pan-fry in a lightly oiled skillet, turning occasionally until golden and cooked through (about 10–12 minutes).
5. While meatballs cook, combine gochujang, soy sauce, vinegar, honey, garlic, and water in a small saucepan. Simmer over medium heat until slightly thickened (add a cornstarch slurry if needed).
6. Once meatballs are cooked, toss them in the warm glaze until fully coated.
7. Garnish with sesame seeds and green onions. Serve hot with rice, noodles, or veggies.

Servings and timing

Serves: 4 (about 20–24 small meatballs)
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: approx. 30–35 minutes

Variations

• Swap ground chicken for turkey, pork, or plant-based meat alternatives.
• Add finely shredded carrots or zucchini to the meat mixture for extra moisture and nutrition.
• Make it gluten-free by using gluten-free panko and tamari instead of soy sauce.
• Use maple syrup instead of honey for a vegan-friendly glaze (if using plant-based meat).
• Add a touch of lime juice or ginger juice to the glaze for more zing.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat or microwave in short intervals until warmed through. These meatballs also freeze well for up to 2 months—freeze before saucing for best texture, then glaze when reheating.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, soybeans, and salt. It’s spicy, slightly sweet, and adds incredible depth to dishes.

Can I make these meatballs ahead of time?

Yes, you can prep the meatballs and store them uncooked in the fridge for up to 24 hours or freeze for later use.

How spicy are these meatballs?

They’re moderately spicy. You can adjust the heat by using less gochujang or adding more sweetener to the glaze.

Can I air-fry the meatballs?

Yes! Air fry at 375°F (190°C) for 12–14 minutes, flipping halfway through.

What can I serve with these meatballs?

Serve with steamed rice, stir-fried vegetables, noodles, or even in lettuce wraps for a low-carb option.

Is gochujang gluten-free?

Not always. Check the label—some brands contain wheat. Use a certified gluten-free version if needed.

Can I use another type of meat?

Absolutely. Ground turkey, beef, or pork all work well, though you may need to adjust seasoning and cook time slightly.

How do I keep the meatballs moist?

Don’t overmix the meat, and consider adding a splash of milk or grated veggies to retain moisture.

Can I double the glaze for extra sauce?

Yes, feel free to double it and serve extra on the side for dipping or drizzling over rice.

How do I thicken the glaze?

If the glaze is too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce until it thickens.

Conclusion

Sticky Gochujang Chicken Meatballs are a flavor-packed fusion dish that’s spicy, savory, and impossible to resist. With their juicy texture and irresistible glaze, they’re perfect for everything from busy weeknight meals to game-day appetizers. Once you try them, they’ll become a permanent part of your go-to recipe collection.

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