Sticky Chicken Meatballs
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Chicken mince
- 30 g Panko breadcrumbs
- 1 Egg
- 1 tbsp Soy sauce
- 1 tsp Garlic and ginger paste
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Honey
- 1 tbsp Garlic and ginger paste
- 0.5 tablespoons Cornflour
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6. Line a large baking sheet with parchment paper.
- Put 500 g Chicken mince into a bowl along with 30 g Panko breadcrumbs, 1 Egg, 1 tbsp Soy sauce and 1 tsp Garlic and ginger paste.
- Mix well to combine everything.
- Form the chicken mixture into 15 balls and put onto the lined baking sheet.
- Put into the oven and cook for 15 minutes.
- Meanwhile, add 2 tbsp Soy sauce, 2 tbsp Sesame oil, 2 tbsp Honey, 1 tbsp Garlic and ginger paste and 0.5 tbsp Cornflour (cornstarch) to a pan.
- Mix well and heat over a low heat for 3 minutes.
- Add the cooked meatballs to the sauce and mix well to coat all of the balls.