Teriyaki Chicken Meatballs

Ingredients:

300g. chicken thighs (boneless and skinless)

1/2 tbsp. onion (diced)

2 cloves garlic (peeled)

1/2 egg white

1/2 tbsp. lemon juice

1/2 tsp. salt

Dash of ground black pepper

3 tbsp. mirin

1 tbsp. light soy sauce

1/4 tbsp. sugar

1 tbsp. water

White sesame seeds (toasted)

Some spring onion (chopped)

Cooking oil (for frying)

Methods:

1. Blend chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined.  Scrap the ground chicken into a bowl.
2. Wet both hands with some water and shape the ground chicken into meatballs and lay them on a plate lined with parchment paper.
3. Heat up a pan with oil, shallow fry the meatballs, turning them in between, until lightly browned or cooked through.  If your pan is not big enough, fry them in batches.  Dish the meatballs into a plate.  Continue frying until all is done.
4. Remove excess oil from the pan, leaving about a tablespoon.  Add the meatballs back into the pan.  Lower the heat to medium-low and add mirin, light soy sauce, 1 tbsp. water and sugar.  Stir well to combine the sauce and the meatballs.  Simmer and cook until the sauce slightly thickened, for few minutes.  Off the heat.
5. Dish the meatballs into a serving plate.
6. Sprinkle with toasted sesame seeds and chopped spring onion.
7. Serve immediately.

I adapted this recipe from 'rasamalaysia.com' with some amendments to suit my cooking preference.