Make the meatballs...
0 Combine 16 ounces of ground chicken with 1/2 cup of breadcrumbs, 3 large finely chopped green onions, 3 large finely minced cloves of garlic, 2 teaspoons of grated or pasted ginger, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, a large egg and a tablespoon of Korean chili paste or oil in a large bowl
2 Form the mixture into 20 tablespoon sized meatballs
3 Add about a half cup of a neutral oil in a large skillet placed over medium heat
4 Once the oil is warm, carefully place the meatballs into the oil and cook until browned and crispy on all sides and cooked through
5 Transfer the cooked meatballs onto a paper towel lined plate
Make the sauce...
7 Remove excess oil from the skillet and return it to medium heat
8 In a small bowl, combine 1/4 cup of rice wine vinegar, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of honey, 1 large finely minced garlic clove, 1 teaspoon of grated ginger and a teaspoon of toasted sesame oil
9 Once the sauce is fully combined, add it into the skillet and bring to a gentle simmer
10 Add the meatballs and toss in the sauce until they are all generously coated
11 Allow the meatballs to simmer in the sauce until they are warm and completely glazed
12 Enjoy!
