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Chicken Teriyaki Meatball Skewers

By: Cayla Gallagher
Published: August, 14 2015 Last Updated: August, 21 2023
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Chicken Teriyaki Meatball Skewers

Course Main Course
Cuisine american

Ingredients

  • ½ onion minced
  • 400 g ground chicken
  • large pinch of salt
  • 6 tbsp panko bread crumbs
  • 1 beaten egg
  • ½ tsp grated ginger
  • 3 tbsp sake
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp sugar

Shiso Chicken Skewers:

  • 6 shisho perilla leaves
  • 1 tsp sesame oil
  • 3 bamboo skewers

Edamame and Corn Skewers:

  • 3 tbsp edamame
  • 3 tbsp frozen corn defrosted
  • 1 tsp sesame oil

Spicy Skewers:

  • 1 tsp sesame oil
  • ½ tbsp gochujang paste
  • 1 tbsp mayonnaise
  • green onion finely chopped

Instructions

  • Place the onion in a bowl and microwave for 1 ½ minutes. Let cool.
  • Place the ground chicken and salt in a bowl and knead together. Add the panko bread crumbs, beaten egg and ginger juice and mix well. Add the onion and combine.
  • Divide the mixture into 3 portions, and follow the steps below to make each flavour.
  • Combine the sake, soy sauce, mirin and sugar and set aside. This will be the glaze for the skewers.

Shiso Chicken Skewers:

  • Divide 1/3 of the meat mixture into 6 pieces and shape into nuggets. Wrap the shisho (perilla) leaves around each meatball and gently press to stick the leaf to the meat.
  • Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook on medium-low heat for 2 minutes, then flip them over and cook for an additional 2 minutes.
  • Turn off the heat and carefully remove any residual oil from the pan. Pour 1/2 of the glaze into the pan and bring the heat back up to medium. Fully coat the meatballs in the pan until they have a delicious shine to them.
  • Gently stick 2 meatballs onto each skewer and enjoy!

Edamame and Corn Skewers:

  • Add the edamame and corn into 1/3 of the meat mixture and mix well. Divide the mixture into 6 pieces and shape them into nuggets.
  • Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook for 3 minutes. Flip them over, place a lid on the pan and cook the meatballs for an additional 3 minutes.
  • Turn off the heat and carefully remove the meatballs from the pan. Wipe off any excess oil from the pan with a paper towel, then pour in 1/2 of the glaze. Return the pan to medium heat and allow the sauce to simmer until it becomes a thick glaze. Place the meatballs back into the pan and coat them with the glaze.
  • Then gently stick 2 meatballs onto each skewer and enjoy!

Spicy Skewers:

  • Divide the remaining 1/3 of the meat mixture into 3 pieces and shape them into long cylindrical shapes.
  • Warm the sesame oil in a frying pan set to medium heat. Place the meatballs into the pan and cook for 3 minutes. Flip them over, place a lid on the pan and cook the meatballs for an additional 3 minutes.
  • Remove them from the pan and gently stick 1 meatball onto each skewer. Mix together the gochujang and mayonnaise in a small bowl and spread the sauce on top of each skewer. Top with some finely chopped green onions and enjoy!

Video

Notes

Want to see more video tutorials? Check out all of my recipes here!
http://www.youtube.com/pankobunny
Keyword chicken
Tried this recipe?Let us know how it was!
Cayla Gallagher

Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!
 

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