Description
These flavorful Teriyaki Chicken Meatballs are tender and juicy, coated with a rich, homemade teriyaki sauce made from soy sauce, sake, mirin, and a touch of sweetness. Perfect as an appetizer or main course, they combine ground chicken with aromatic garlic and panko breadcrumbs, then pan-fried to golden perfection and garnished with scallions and sesame seeds for an authentic Japanese-inspired dish.
Ingredients
Scale
Teriyaki Sauce
- 1 tbsp cornflour / cornstarch
- 1/4 cup / 65ml soy sauce (all purpose / ordinary)
- 1/4 cup / 65ml cooking sake (or Chinese cooking wine or dry sherry)
- 1/4 cup / 65ml Mirin
- 1 tbsp white sugar (brown sugar also ok)
- 3/4 cup / 180 ml water
Meatballs
- 500 g / 1 lb chicken mince (ground chicken, or substitute with pork or turkey)
- 1 egg (preferably small, approx. 50g / 1.4 oz)
- 1 cup panko breadcrumbs (or 3/4 cup normal breadcrumbs)
- 1 garlic clove, minced
- 1 1/2 tsp cooking sake (or Chinese cooking wine or dry sherry)
- 1/2 tsp salt
Cooking
- 1 tbsp oil (for frying)
- Sliced green onions / scallions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small mixing bowl, dissolve the cornflour (cornstarch) in the water to create a slurry. In a saucepan over medium heat, combine the soy sauce, cooking sake, mirin, white sugar, and the cornflour slurry. Stir gently and bring to a simmer, allowing the sauce to thicken slightly. Once thickened to a glossy consistency, remove from heat and set aside.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken mince with the beaten egg, panko breadcrumbs, minced garlic, cooking sake, and salt. Use your hands or a spoon to mix thoroughly until all ingredients are evenly incorporated and the mixture can hold together when shaped.
- Shape the Meatballs: Using your hands, form the meat mixture into small, uniform balls—around 1 to 1.5 inches in diameter—to ensure even cooking.
- Cook the Meatballs: Heat 1 tablespoon of oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the meatballs in batches without overcrowding the pan. Fry them until golden brown on all sides and cooked through, about 6-8 minutes, turning gently to brown evenly.
- Glaze with Teriyaki Sauce: When all meatballs are cooked, return them all to the pan and pour the prepared teriyaki sauce over them. Toss the meatballs gently to coat them evenly and let them cook together for 1-2 minutes so the flavors meld.
- Serve: Transfer the glazed meatballs to a serving plate. Garnish with sliced green onions and sesame seeds if desired. Serve hot as an appetizer or with steamed rice for a complete meal.
Notes
- You can substitute ground chicken with ground pork or turkey for different flavors.
- If you don’t have mirin, use a mix of sugar and white wine as a substitute.
- Panko breadcrumbs provide the best texture, but regular breadcrumbs work as well.
- The meatballs can be baked at 375°F (190°C) for about 20 minutes as a healthier alternative to frying.
- Adjust the amount of sugar in the sauce according to your sweetness preference.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop.
