Firecracker Chicken Meatballs

Steps

1. 1

   In a large bowl, mix ground chicken, panko, egg, garlic, green onion, parsley, 1 tbsp soy sauce, sesame oil, salt, pepper, paprika, and red pepper flakes. Mix just until combined; do not overwork the meat.

2. 2

   Roll the mixture into 1 1/2-inch meatballs. You should get about 18–20 meatballs. Place them on a parchment-lined tray or plate.

3. 3

   Choose a cooking method. For the oven: Preheat oven to 400°F (200 °C) (200°C (400 °F)) and bake for 16–18 minutes until cooked through and lightly golden. For the skillet: Heat a little oil in a large skillet over medium heat and cook 8–10 minutes, turning often, until browned and cooked through.

   Start 18-minute timer
4. 4

   While the meatballs cook, make the firecracker sauce. In a saucepan over medium heat, combine hot sauce, brown sugar, honey, 2 tbsp soy sauce, vinegar, minced garlic, and butter. Bring to a gentle simmer.

5. 5

   Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1–2 minutes until the sauce is glossy and slightly thickened.

   Start 2-minute timer
6. 6

   Add the cooked meatballs to the sauce and toss until they are fully coated and sticky.

7. 7

   Transfer to a platter and sprinkle with chopped parsley, green onion, or sesame seeds.