Name: Sweet and Spicy Asian Style Meatballs recipe by Chitrangada Kundu at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For the Meatballs:; Minced chicken: 300 gm; Onion (very finely chopped): 4 tbsp; Ginger (grated): 1/2 tsp; Garlic (minced): 1 tbsp; Sesame oil: 1 tbsp; Soy sauce: 1 tbsp; Egg: 1; Corn starch: 2-3 tbsp; Black pepper powder: 1 tsp; Salt to taste; For the glaze:; Soy sauce: 3 tbsp; Sriracha or red chilli sauce: 2 tbsp; Honey: 2 tbsp; Rice wine vinegar: 1 tbsp; Ginger (juice): 1/2 tsp [grate the ginger and squeeze the juice out]; Garlic (grated): 2 tsp; Black pepper powder: 1/2 tsp; Water: 1/2 cup; Corn starch: 3-4 tsp; Salt to taste; Spring onion to garnish; Oil to cook

Ingredients Serving: 4

For the Meatballs:
Minced chicken: 300 gm
Onion (very finely chopped): 4 tbsp
Ginger (grated): 1/2 tsp
Garlic (minced): 1 tbsp
Sesame oil: 1 tbsp
Soy sauce: 1 tbsp
Egg: 1
Corn starch: 2-3 tbsp
Black pepper powder: 1 tsp
Salt to taste
For the glaze:
Soy sauce: 3 tbsp
Sriracha or red chilli sauce: 2 tbsp
Honey: 2 tbsp
Rice wine vinegar: 1 tbsp
Ginger (juice): 1/2 tsp [grate the ginger and squeeze the juice out]
Garlic (grated): 2 tsp
Black pepper powder: 1/2 tsp
Water: 1/2 cup
Corn starch: 3-4 tsp
Salt to taste
Spring onion to garnish
Oil to cook

Instructions

In a bowl, take all the ingredients for the meatball, mix them well together and make 14 equal sized balls.
Heat 3 tbsp oil in a pan, once the oil is hot, shallow fry the meatballs till they are nicely brown from all sides. Then take out the meatballs and keep them aside.
Mix all the ingredients for the glaze in a cup. Taste and adjust the salt, honey and chilli sauce accordingly.
Wipe off the excess oil from the pan. Add 1 teaspoon of oil in the pan, once the oil is hot, pour in the glaze mix and bring it to a boil. As it comes to a boil, add in the meatballs, then cook over a medium heat and keep coating the meatballs with the glaze.
Transfer into a serving plate or bowl, garnish it with sesame seeds and chopped green part of the spring onion. Serve it hot. (Pour the excess glaze in a small bowl and serve it as a dipping sauce.)

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