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Sticky Gochujang Chicken Meatballs

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These Sticky Gochujang Chicken Meatballs are sweet, spicy, and savory, coated in a flavorful Korean-inspired glaze. Perfect as an appetizer, party snack, or served over rice for a satisfying meal.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 green onions, finely chopped
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • Salt and pepper, to taste
  • 1 tbsp vegetable oil (for cooking)
  • For the sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 clove garlic, minced

Instructions

  1. In a bowl, mix ground chicken, panko, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper until well combined.
  2. Form into small meatballs, about 1 inch in diameter.
  3. Heat vegetable oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through, about 8–10 minutes.
  4. Meanwhile, combine all sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 3–4 minutes until slightly thickened.
  5. Add cooked meatballs to the sauce and toss to coat evenly.
  6. Garnish with sesame seeds and chopped green onions. Serve hot.

Notes

  • Use a cookie scoop for evenly sized meatballs.
  • Can be baked at 400°F (200°C) for 15–18 minutes as a healthier option.
  • Adjust gochujang and honey to control spice and sweetness levels.
  • Serve with rice, noodles, or lettuce wraps for a full meal.

Nutrition

Find it online: https://ukfinda.com/sticky-gochujang-chicken-meatballs/