{July 2, 2013}
Teriyaki Sauce Chicken Balls

Teriyaki Sauce Chicken Balls

Kimchi: I used this recipe. You can easily increase/decrease ingredients or add other ingredients to your taste. I decided to use italian bread crumbs and skipped adding herbs. I also rolled the meat balls in some flour. I think it helped them from sticking and it made for a nice, crispy outside. They took around 7-10 minutes to cook and I cooked them in two batches. The most cumbersome step was rolling them into balls.

Chicken Meat Balls

Chicken Meat Balls

They taste pretty darn good! And if you eat it right away, the outside is a bit crispy. It’s very tender and soft. Since chicken has a milder taste, you can easily taste the seasoning and onions/garlic in them, unlike in beef meat balls. I really like this, I definitely want to make this more often. It could taste good with some sauce and rice, or in a pasta dish, or just as finger food for appetizers.

Also used this recipe for the teriyaki sauce when I made these chicken balls a second time, although I cut down on the soy sauce and sugar a bit since the soy sauce I have (Maggi) is super salty/concentrated compared to most brands. So the sauce is basically: 1/4 cup soy sauce, 1/4 cup + 1/2 cup water, 1/4 cup brown sugar + more to taste, 1 tbsp rice vinegar, 1/2 tbsp sesame oil, 2 tbsp corn starch.