Chicken Tsukune

Glazed chicken meatballs, both firm and juicy. The tare sauce reduces into a dark, intensely shiny syrup that coats every bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 317
• Protein: 28 g
• Carbs: 15 g
• Fat: 15 g

Ingredients

• 500 g Ground chicken ( fresh )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece Egg ( whole )
• 1 tbsp Corn starch
• 1 tsp Ginger powder
• 4 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 1 tbsp White sugar
• 1 tbsp Peanut oil
• 1 tbsp Fresh ginger ( grated )

Instructions

1. Stuffing preparation

   In a mixing bowl, combine the ground chicken, finely chopped green onion, egg, cornstarch, ginger powder, and grated fresh ginger. Work the meat by hand until it becomes sticky and homogeneous.

2. Shaping

   Form meatballs the size of a walnut. They should be smooth so they don't burst during cooking.

3. Searing

   Heat the peanut oil in a pan. Sear the meatballs over medium-high heat. The crust should be well browned on all sides while the center remains soft.

4. Glazing

   Deglaze with the mixture of soy sauce, mirin, sake, and sugar. Let reduce over high heat. Constantly baste the meatballs until the sauce becomes syrupy, dark, and perfectly coats the meat.

Chef's tips

• Knead the mixture thoroughly: this is the secret to binding the protein and achieving that typical firm texture.
• Do not clean the pan before pouring the sauce; the chicken's cooking juices enrich the glaze.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.