Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 1 1/2tablespoons rice wine vinegar
- 1 3/4tablespoons mirin
- 1tablespoons reduced-salt soy sauce
- 1teaspoons brown sugar
- 400grams Macro Organic chicken mince
- 1/2 cup Woolworths panko breadcrumbs
- 1 egg
- 1teaspoons sesame oil
- 2 spring onions, thinly sliced
- 5mL extra virgin olive oil cooking spray
- 1teaspoons sesame seeds, toasted
- 8 pre-soaked bamboo skewers
Description
Coated in a sweet and tangy sauce and cooked to perfection on skewers, these tender chicken meatballs are sure to please even the pickiest eaters.
Method
Step 1 of 3
Combine vinegar, mirin, soy, sugar and 2 tbs water in a small saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes or until slightly thickened.
Step 2 of 3
Meanwhile, combine chicken, breadcrumbs, egg, sesame oil and half of the onion in a large bowl. Cover and refrigerate for 10 minutes. Using damp hands, roll mixture into 24 meatballs. Thread 3 meatballs onto each skewer.
Step 3 of 3
Spray skewers with oil. Heat a large frying pan over medium-high heat. Cook skewers, in batches, turning occasionally, for 5-8 minutes or until just cooked. Brush with sauce and cook for a further 2 minutes or until caramelised. Sprinkle with sesame seeds and remaining onion. Serve.
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