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Asian-Style Chicken Meatballs with Sweet Chili Glaze | Cooking Made Easy

Asian-Style Chicken Meatballs with Sweet Chili Glaze

Name: Asian-Style Chicken Meatballs with Sweet Chili Glaze
Prep time: 00:20:00
Cook time: 00:15:00
Total time: 35 min
Yield: 4 servings (about 20 meatballs)
Cuisine: Asian
Ingredients: 1 pound ground chicken; 1 tablespoon fresh ginger; 1/2 cup sweet chili sauce; 1/2 cup panko breadcrumbs; 1 tablespoon soy sauce; 2 tablespoons honey; 1 whole egg; 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 3 whole green onions; 2 cloves garlic; 1/2 teaspoon salt; 1 tablespoon sesame seeds; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil

ChickenDinnerAsianAppetizerPan FrySweet & Spicy

These tender Asian-style chicken meatballs are packed with aromatic ginger, garlic, and green onions, then glazed with a sticky-sweet chili sauce. Perfect as an appetizer for gatherings or served over rice for a satisfying weeknight dinner, these meatballs deliver big flavor with minimal effort.

Prep Time

20 min

Cook Time

15 min

Serves

4 servings (about 20 meatballs)

Difficulty

easy

Recipe Assistant

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Ingredients

Techniques: Meatball forming, pan-frying, glazing

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Large non-stick skillet
Small saucepan
Meat thermometer
Cutting board
Chef's knife
Grater or microplane (for ginger)
Tongs

These Asian-inspired chicken meatballs come together quickly and cook in just minutes. The key is to handle the meat mixture gently for tender results and to get a good sear on the outside for maximum flavor.

These meatballs can be made ahead and refrigerated for up to 2 days. To reheat, warm them gently in a covered skillet with a splash of water, or microwave on 50% power until heated through. The glaze can also be made separately and stored in the refrigerator for up to a week.

Asian-Style Chicken Meatballs with Sweet Chili Glaze

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Mix until just combined - don't overmix or the meatballs will become tough.

Step 2: Wetting your hands prevents the mixture from sticking to them.

Step 3: The oil is ready when it shimmers but doesn't smoke.

Step 4: Don't overcrowd the pan or the meatballs will steam rather than brown.

Step 5: The glaze should coat the back of a spoon when ready.

Step 6: Use a gentle folding motion to avoid breaking the meatballs.

Step 7: The meatballs can be kept warm in a 200°F oven for up to 30 minutes if needed.