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Chicken Meatball Skewers

by Alvin Zhou • from the video Japanese Grilled Skewers 4 Ways (Kushiyaki)


for 6 servings

  • 1 lb
    chicken, ground (455 g)
  • ¼ cup
    green onion, thinly sliced (35 g)
  • 1 tablespoon
    ginger, minced
  • 1 teaspoon
    sesame oil
  • 3 tablespoons
    canola oil
  • ¼ cup
    panko breadcrumbs, if needed to form meatballs (10 g)
  • sesame seed, to garnish


  • 1 cup
    soy sauce (235 mL)
  • ¼ cup
    rice vinegar (60 mL)
  • ¼ cup
    sake (60 mL)
  • ¼ cup
    sugar (50 g)

Special Equipment

  • bamboo skewer, 6-inch (15cm)



Under 30 min

  1. In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
  2. Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
  3. If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
  4. Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
  5. Heat oil in a pan over medium-high heat.
  6. Sear 3-4 skewers at a time and flip when the undersides are golden brown.
  7. Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
  8. Cool and serve!
  9. Enjoy!




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