For the Spicy Gochujang Chicken Meatballs:
- 480 grams / 1.1 pounds Ground Chicken
- 40 grams / ¾ cup Panko Breadcrumbs
- 1 large Egg – lightly beaten
- 3 Asian Red Shallots (or use shallots or French eschalots) – finely chopped
- 1 Spring Onion (Scallion/Green Onion) – finely chopped
- 6 Garlic cloves – grated
- 1 TBLS grated Ginger
- 2–4 fresh Red Chilies (I used Bird’s Eye, but any small hot red chilies will work), to taste – finely chopped
- 3 TBLS Gochujang (Korean chili pepper paste)
- 2 TBLS Low Sodium Light Soy Sauce
- ½ TBLS Korean Sake (optional)
- ½ TSP Kosher Salt
- ½ TSP freshly cracked Black Pepper
- ½ TSP ground Cayenne (optional), to taste
- ½ TSP Gochugaru (course ground Korean chili powder flakes), to taste
- 1 TBLS Sesame Oil
- 1–2 TBLS Canola Oil (or other neutral cooking oil, for brushing foil and rolling meatballs)
- To Serve/Garnish: toasted White Sesame Seeds, toasted Black Sesame Seeds, finely chopped Spring Onion (green parts only)
For the Gochujang Glaze:
- 2–3 TBLS Gochujang, to taste
- 1 TBLS Honey
- ½ TBLS Distilled White Vinegar
- 1.5 TBLS Low Sodium Light Soy Sauce
- ½ TSP Gochugaru
- 1 TSP Sesame Oil