Ingredients:

  • 1 lb (450g) ground chicken breast
  • 1/4 cup (15g) panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 2 tbsp (15ml) soy sauce
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) neutral oil
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (50g) brown sugar, packed
  • 2 tbsp (30ml) mirin
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5g) cornstarch
  • 1 tbsp (15ml) water

Instructions:

  1. Combine the ground chicken, panko, egg, garlic, ginger, soy sauce, salt, and pepper in a large bowl. Mix gently by hand Note: Over mixing makes the meat rubbery.
  2. Form the mixture into 1 inch (2.5cm) spheres.
  3. Heat neutral oil in a 12 inch skillet over medium high heat.
  4. Add the Teriyaki Chicken Meatballs once the oil shimmers. Sear 3-4 minutes per side until a deep mahogany crust forms.
  5. Simmer soy sauce, brown sugar, mirin, rice vinegar, and sesame oil in a saucepan over medium heat.
  6. Whisk cornstarch and water in a small cup to make a slurry.
  7. Stir the slurry into the simmering sauce and cook for 1 minute until velvety.
  8. Pour the glaze over the seared Teriyaki Chicken Meatballs in the skillet.
  9. Toss constantly for 2-3 minutes until the sauce is a sticky lacquer and the meat is cooked through.