Juicy Chicken Tsukune

• temps total: 8 minutes

Ingrédients

• 400g chicken thighs

• 1 onion

• 1 tsp ginger

• 2 tbsp breadcrumbs

• 1 tbsp cornstarch

• 1 egg

• Salt & pepper

Teriyaki Sauce:

• 3 tbsp light soy sauce

• 1 tbsp sugar

• 1 tbsp rice vinegar

• 1 tbsp water

• Toasted sesame seeds for garnish

Instructions

• Mix the minced chicken with onion, ginger, breadcrumbs, cornstarch, egg, salt, and pepper until sticky.

• With oiled hands, shape into small patties or balls.

• Brown the meatballs in a pan with oil for 2-3 mins per side.

• Cover and cook on low heat for 5-6 mins to cook through, then remove them from the pan.

• In the same pan, mix the sauce ingredients. Simmer until it thickens and bubbles.

• Return the meatballs to the pan, glaze them thoroughly until caramelized.

• Skewer them, sprinkle with sesame seeds, and serve over rice. Enjoy! 😍

Tip:

Don’t use chicken breast! Chicken thighs are the secret to keeping these meatballs incredibly moist and tender after frying.