Korean Style Chicken Meatballs with Gochujang Honey Sauce Recipe

Introduction

These Korean Style Chicken Meatballs are quick, flavorful, and perfect for a weeknight dinner or appetizer. They combine tender chicken with a sweet and spicy sauce that will leave you craving more.

Ingredients

• 1 lb ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons gochujang paste
• 3 tablespoons honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• 1 tablespoon sesame oil
• 2 tablespoons cold butter
• Sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions

1. Step 1: In a large bowl, combine ground chicken, egg, panko breadcrumbs, garlic powder, salt, and black pepper.
2. Step 2: Mix the ingredients gently until just combined. Avoid overmixing to keep the meatballs tender.
3. Step 3: Roll the mixture into small meatballs, about 1 tablespoon each in size.
4. Step 4: Place the meatballs in a single layer in the air fryer basket, making sure they don’t crowd each other.
5. Step 5: Air fry at 400°F (200°C) for 10 minutes until the meatballs are cooked through and golden brown.
6. Step 6: While the meatballs cook, combine gochujang paste, honey, grated ginger, grated garlic, and sesame oil in a small saucepan. Simmer over medium-low heat for 2 to 3 minutes, stirring occasionally.
7. Step 7: Whisk in the cold butter until the sauce turns glossy and thickens slightly.
8. Step 8: Toss the hot meatballs in the sauce until they are fully coated.
9. Step 9: Garnish with sesame seeds and sliced green onions. Serve immediately for best flavor.

Tips & Variations

• For a crispier texture, you can bake meatballs on a parchment-lined sheet at 425°F (220°C) for 15 to 20 minutes instead of air frying.
• Adjust the spiciness by adding more or less gochujang paste depending on your preference.
• Substitute ground turkey for chicken if preferred, but watch cooking times as turkey can dry out faster.
• Add finely chopped green onions or cilantro to the meat mixture for added freshness.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to retain moisture. The sauce may thicken when chilled; warm it briefly to restore its gloss and consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without an air fryer?

Yes, you can bake them in the oven at 425°F (220°C) for 15–20 minutes or until cooked through and golden. Alternatively, pan-fry them in a little oil over medium heat until fully cooked.

Is gochujang paste spicy?

Gochujang has a mild to moderate spiciness with a sweet and savory flavor. You can adjust the amount used to suit your taste or substitute with a mild chili paste if preferred.

Korean Style Chicken Meatballs with Gochujang Honey Sauce Recipe

---

★★★★★

4.7 from 130 reviews

• Author: Lana
• Total Time: 20 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Delicious Korean Style Chicken Meatballs featuring tender ground chicken seasoned with garlic and spices, air fried to golden perfection, and coated in a glossy, tangy-sweet gochujang-honey sauce. Garnished with sesame seeds and sliced green onions, these meatballs offer an easy, flavorful meal with a perfect balance of spicy, sweet, and savory notes.

---

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Sauce

• 2 tablespoons gochujang paste
• 3 tablespoons honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• 1 tablespoon sesame oil
• 2 tablespoons cold butter

For Garnish

• Sesame seeds
• Green onions, sliced

---

Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, garlic powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape Meatballs: Roll the mixture into small, evenly sized meatballs, about 1 tablespoon each to ensure even cooking.
3. Arrange in Air Fryer: Place the meatballs in a single layer in the air fryer basket, making sure they do not crowd each other for proper air circulation.
4. Air Fry: Cook the meatballs at 400°F (200°C) for 10 minutes or until they are cooked through and golden brown on the outside.
5. Prepare the Sauce: While the meatballs are cooking, combine gochujang paste, honey, grated ginger, grated garlic, and sesame oil in a small saucepan. Simmer over medium-low heat for 2 to 3 minutes, stirring occasionally to meld the flavors.
6. Finish the Sauce: Whisk in the cold butter into the sauce until it becomes glossy and slightly thickened, enhancing the sauce’s richness and texture.
7. Toss Meatballs in Sauce: Once cooked, immediately toss the hot meatballs in the prepared sauce until they are fully coated and glistening.
8. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the sauced meatballs for added flavor and a fresh, vibrant presentation. Serve immediately for the best taste and texture.

Notes

• Do not overmix the meatball mixture to keep them tender and juicy.
• Ensure air fryer basket space to allow even cooking and browning of meatballs.
• If you don’t have an air fryer, these meatballs can also be baked at 400°F for 15-18 minutes or until cooked through.
• Adjust the amount of gochujang in the sauce depending on your desired spice level.
• Use cold butter when finishing the sauce to help emulsify and achieve a smooth, glossy texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Air Frying
• Cuisine: Korean

Keywords: Korean chicken meatballs, air fryer chicken meatballs, spicy chicken meatballs, gochujang meatballs, Korean appetizer, quick chicken recipe