Sticky Air Fryer Teriyaki Chicken Meatballs

Instructions

Air fryer:190°C / 374°F

1. 1

   Preheat the air fryer to 190°C for 3 minutes. Lightly mist the basket or tray with oil if it is not non-stick.

2. 2

   In a bowl, combine the ground chicken, panko, egg, spring onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix gently just until combined; overmixing can make the meatballs firm.

3. 3

   With damp hands, shape the mixture into 20 meatballs, about 3 cm wide. Arrange in a single layer in the air-fryer basket, leaving space around each one. Cook in batches if needed.

4. 4

   Air fry for 12–15 minutes, turning or shaking gently halfway through, until browned and the centre of the largest meatball reaches at least 74°C/165°F on a food thermometer.

5. 5

   While the meatballs cook, make the glaze. Add soy sauce, mirin, rice vinegar, brown sugar, honey, garlic, and ginger to a small saucepan. Simmer for 2–3 minutes over medium heat.

6. 6

   Stir the cornflour/cornstarch with the cold water to make a slurry. Whisk it into the simmering sauce and cook for 30–60 seconds, until glossy and lightly thickened.

7. 7

   Toss the cooked meatballs in the hot teriyaki glaze until well coated. Serve over rice with broccoli, sesame seeds, and extra spring onions if liked.