Ingredients:

  • 1 lb (454g) ground chicken
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce (low-sodium)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low-sodium)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup (60ml) water
  • 1 teaspoon sriracha (optional)
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions:

  1. In a large bowl, combine all meatball ingredients. Gently mix until just combined.
  2. Cover and refrigerate for at least 15 minutes.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Form meat mixture into 1-inch meatballs.
  4. Arrange meatballs on the baking sheet. Bake for 15-20 minutes, or until cooked through. Internal temperature should reach 165°F (74°C).
  5. While meatballs are baking, whisk together all sauce ingredients in a small bowl.
  6. Pour the sauce into a saucepan and bring to a simmer over medium heat. Cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
  7. Add baked meatballs to the saucepan with the sauce. Toss to coat them evenly.
  8. Transfer meatballs to a serving dish. Garnish with sesame seeds and chopped green onions. Serve immediately.