Chicken Meatballs with Sweet and Sour Sauce チキンミートボール甘酢和え
Ingredients
- 454 g Ground chicken
- ½ Onion minced
- 1 Eggs
- 3 tbsp Panko
- 1 tbsp Corn starch
- 1 tbsp Sake
- ½ tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- Water for steaming
Sweet and Sour Sauce, Mix all together
- 6 tbsp Ketchup
- 4 tbsp Mirin
- 4 tbsp Light soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Sugar
- 1 tbsp Sake
- 1 tsp Corn starch for thickening
Instructions
- In a bowl, combine ground chicken, minced onion, 1 large egg, 3 Tbsp panko, 1 Tbsp potato/corn starch, 1 Tbsp sake, ½ tsp kosher salt and freshly ground black pepper.
- Knead the mixture well with your hand until the mixture is pale in color and very sticky.
- Apply a small amount of cooking oil to your hands and make a ping-pong ball size shape with the mixture. If you have a cookie scooper, it helps to make equal size balls.
- Once you make a ball, place it on a tray or plate lined with a sheet of parchment paper. Once you finish shaping, cover the tray/plate with plastic wrap.
- Refrigerate for 15 minutes so the melted fat on meatballs will solidify.
- Put ½ inch (roughly 1 cm) water in a large frying pan and bring it to boil. Carefully place the meatballs in the water.
- Cover and cook on medium heat for 5 minutes. After 5 minutes, remove the lid and let the water evaporate while you continue cooking the meatballs on medium high heat, turning the meatballs once in a while.
- As water evaporates, the meatballs will turn brown. If the frying pan gets a burnt spot, wipe off with paper towel.
- Add the sweet and sour sauce and coat the meatballs well with the sauce. Turn off the heat and serve.
- DONE!