Dinner

Korean-Style Chicken Meatballs with Spicy Gochujang Glaze Recipe

Name: Korean-Style Chicken Meatballs with Spicy Gochujang Glaze Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 lb ground chicken; 1 egg; 1/2 cup panko breadcrumbs; 1 tablespoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons gochujang paste; 3 tablespoons honey; 1 teaspoon grated fresh ginger; 1 clove garlic, grated; 1 tablespoon sesame oil; 2 tablespoons cold butter; Sesame seeds; Green onions, sliced

ByMatteo Rossi March 24, 2026March 24, 2026

Jump to Recipe

Introduction

These Korean Style Chicken Meatballs are packed with bold flavors and a perfect balance of spicy and sweet. Ready in just 20 minutes, they make a great appetizer or main dish for busy weeknights. The gochujang-based sauce adds a deliciously sticky glaze that keeps every bite exciting.

A white bowl holds a bed of fluffy white rice with small orange specks. On top, there are six glossy, deep red meatballs coated with a sticky sauce, sprinkled with black and white sesame seeds. Thin, curly green onion strips are placed on top and around the meatballs, adding a fresh touch. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1 egg
1/2 cup panko breadcrumbs
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons gochujang paste
3 tablespoons honey
1 teaspoon grated fresh ginger
1 clove garlic, grated
1 tablespoon sesame oil
2 tablespoons cold butter
Sesame seeds, for garnish
Green onions, sliced, for garnish

Instructions

Step 1: In a large bowl, combine ground chicken, egg, panko breadcrumbs, garlic powder, salt, and black pepper. Mix gently until just combined, avoiding overmixing to keep the meatballs tender.
Step 2: Roll the mixture into small meatballs, about 1 tablespoon each, then place them in a single layer in the air fryer basket. Make sure not to crowd them.
Step 3: Air fry the meatballs at 400°F (200°C) for about 10 minutes, until they are cooked through and golden brown.
Step 4: While the meatballs are cooking, combine gochujang paste, honey, grated ginger, grated garlic, and sesame oil in a small saucepan. Simmer over medium-low heat for 2 to 3 minutes, stirring occasionally.
Step 5: Whisk in the cold butter until the sauce turns glossy and slightly thickened.
Step 6: Toss the hot meatballs in the sauce until they are fully coated.
Step 7: Garnish with sesame seeds and sliced green onions, then serve immediately.

Tips & Variations

For a milder flavor, reduce the gochujang paste or substitute with a sweet chili sauce.
You can bake the meatballs in the oven at 400°F (200°C) for 15 to 18 minutes if you don’t have an air fryer.
Add chopped cilantro or mint for a fresh twist.
Use turkey or pork instead of chicken for a different taste.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to keep them moist. The sauce can be stored separately and reheated before tossing with meatballs again.

How to Serve

A white bowl filled with a base layer of fluffy white rice speckled with small red sauce spots. On top are six glossy, golden-brown meatballs covered in a shiny red glaze sauce, each sprinkled with black and white sesame seeds. Thin, curly strips of pale green and white scallions rest atop the meatballs as a garnish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without an air fryer?

Yes, you can bake the meatballs in a preheated oven at 400°F (200°C) for 15 to 18 minutes or until golden and cooked through.

How spicy are these chicken meatballs?

The heat primarily comes from gochujang paste, which has a moderate spice level. You can adjust the amount used to make the meatballs milder or spicier according to your taste.