Korean Glazed Chicken Meatballs

5 from 2 votes

Korean Glazed Chicken Meatballs

These Korean-inspired glazed chicken meatballs are the perfect weeknight meal solution, packed with a delicious balance of sweet, savory and spice. These juicy, homemade chicken meatballs come together in the air fryer in under 30 minutes, and are sauced up in a gochujang, brown sugar glaze. Whether you are serving these as minis for an appetizer, or full-size in a bowl, they are highly delicious!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Asian, Korean

Keyword: korean bbq meatballs, korean chicken meatballs, korean glazed chicken meatballs, korean gochujang meatballs

Servings: Servings

Calories: 320kcal

Author: Sunena Anand

Equipment

Ingredients

For the Meatballs

1 lb Ground chicken
1 stalk Green onions
4 cloves Garlic
1 tablespoon Ginger powder
2 teaspoon Sea salt
1 Egg
¼ cup Panko breadcrumbs
1 teaspoon Sesame oil

For the Glaze

⅓ cup Gochujang
¼ cup Soy sauce
⅓ cup Brown sugar
¼ cup Water
1 tablespoon Rice wine vinegar

For Topping

1 stalk Green onions chopped
2 teaspoon Sesame seeds

Instructions

Add the green onion, ginger, garlic, egg, sesame oil and salt to a bowl with the ground chicken and panko breadcrumbs. Mix the chicken together just until the seasoning mixture is combined.
1 lb Ground chicken , 1 stalk Green onions, 4 cloves Garlic, 1 tablespoon Ginger powder , 2 teaspoon Sea salt , 1 Egg, 1 teaspoon Sesame oil , ¼ cup Panko breadcrumbs
Using a 1 ½ tablespoon portion out the meatballs, and scoop out into an air fryer basket. Spray with oil spray, and air fry for 20 minutes at 390°F until the meatballs are golden brown and firm.
While the meatballs are cooking, add the glaze ingredients to a shallow skillet. Allow the glaze to come to a slow simmer and to thicken up for 5 minutes.
⅓ cup Gochujang , ¼ cup Soy sauce , ⅓ cup Brown sugar, ¼ cup Water , 1 tablespoon Rice wine vinegar
Transfer the cooked meatballs to the thickened glaze in the skillet, and coat them completely. Cook through for 2-5 minutes, and serve.
2 teaspoon Sesame seeds, 1 stalk Green onions

Notes

Do not overwork the meatballs: The more you mix the meatball mixture, the less moist and tender they become. Mix the meat only as much you need to, for the juiciest and softest meatballs.
Taste the meat for seasoning: If you want to taste the meatballs for seasoning before portioning them out, take a small amount and microwave it or sear in a skillet before committing to all the meatballs.
Adjust the thickness of the glaze: If your glaze is looking too thick, add some chicken broth to thin it out.

Nutrition