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Fried Tsukune Chicken Meatballs

Fried Tsukune Chicken Meatballs

Imagine biting into a golden, crispy meatball that's bursting with savory Japanese flavors – that's exactly what tsukune delivers! These delectable chicken meatballs are a popular Japanese street food that will transport your taste buds straight to the bustling izakayas of Tokyo. Whether you're a culinary adventurer or simply looking to spice up your dinner routine, these mouthwatering tsukune are about to become your new obsession. Get ready to learn the secret to creating the most crispy, juicy, and flavor-packed chicken meatballs you've ever tasted!

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings

Ingredients

  1. 1 lb ground chicken
  2. 1/4 cup panko breadcrumbs
  3. 2 green onions, finely chopped
  4. 1 egg
  5. 2 tbsp soy sauce
  6. 1 tbsp sake (optional)
  7. Oil for frying

Instructions

  1. Begin by gathering all your ingredients: 1 lb of ground chicken, 1/4 cup of panko breadcrumbs, 2 finely chopped green onions, 1 egg, 2 tablespoons of soy sauce, 1 tablespoon of sake (if using), and oil for frying.
  2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, chopped green onions, egg, soy sauce, and sake. Use your hands or a spatula to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
  3. Once the mixture is well combined, wet your hands slightly to prevent sticking and form the mixture into small meatballs, about 1 to
  4. 5 inches in diameter. You should get around 12-16 meatballs depending on the size.
  5. Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan, about 1/4 inch deep. Allow the oil to heat up for a minute or two.
  6. Carefully place the meatballs in the hot oil, making sure not to overcrowd the pan. You may need to cook them in batches. Fry the meatballs for about 3-4 minutes on one side until they are golden brown.
  7. Using tongs or a spatula, gently flip the meatballs and cook for another 3-4 minutes on the other side until they are cooked through and golden brown all over. Ensure the internal temperature of the chicken reaches 165°F (75°C).
  8. Once cooked, remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
  9. Serve the fried tsukune chicken meatballs warm, garnished with additional chopped green onions if desired. They can be enjoyed on their own or with a dipping sauce such as teriyaki or soy sauce.

Tips

  1. Moisture is Key: Slightly wet hands when forming meatballs to prevent the mixture from sticking and ensure a smooth shape.
  2. Don't Overmix: Gently combine ingredients to keep the meatballs tender and light. Overmixing can make them tough and dense.
  3. Temperature Check: Always ensure the internal temperature of the meatballs reaches 165°F (75°C) for safe consumption.
  4. Frying Technique: Use medium heat and avoid overcrowding the pan to achieve an even, golden-brown exterior.
  5. Optional Flavor Boost: For an extra layer of authenticity, brush the meatballs with teriyaki sauce or sprinkle with sesame seeds before serving.
  6. Make Ahead: You can prepare the meatball mixture in advance and refrigerate for up to 24 hours before cooking.

Nutrition Facts

Calories: 296kcal

Carbohydrates: 7g

Protein: 31g

Fat: 15g

Saturated Fat: 4g

Cholesterol: 126mg

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