Glazed Japanese Chicken Meatballs On Skewers Recipes

Steps:

• In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
• Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
• If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
• Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
• Heat oil in a pan over medium-high heat.
• Sear 3-4 skewers at a time and flip when the undersides are golden brown.
• Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
• Cool and serve!
• Enjoy!

Steps:

• Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
• Heat oil in a pan over medium-high heat.
• Sear 3-4 skewers at a time and flip when the undersides are golden brown.
• In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
• Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
• Cool, then serve with additional green onions on top!
• Enjoy!