Ingredients
Scale
- 1 1/2 pounds ground chicken thighs
- 1/2 cup panko bread crumbs
- 1/4 cup finely chopped scallions
- 1 large egg, lightly beaten
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons finely minced fresh garlic
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 cup soy sauce
- 1/4 cup dark brown sugar
- 1 tablespoon apple juice vinegar
- 3 medium cloves of garlic, smashed and peeled
- 3 scallions, roughly chopped
- 1 (1-inch) piece of ginger, sliced
- 1 tablespoon whole black or white peppercorns
Instructions
- Prepare the tare sauce by combining soy sauce, dark brown sugar, apple juice vinegar, garlic, scallions, ginger slices, and peppercorns in a saucepan. Bring to a boil, then simmer until thickened. Strain and set aside.
- In a mixing bowl, combine ground chicken thighs with panko bread crumbs, scallions, egg, grated ginger, minced garlic, sesame oil, salt, and white pepper. Mix gently and form into 1-inch meatballs.
- Thread meatballs onto skewers. Preheat the grill and cook meatballs until browned on all sides.
- Brush with tare sauce during the last minutes of grilling for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 skewers (approximately 120g)
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 150mg