Tsukune, or Japanese chicken meatball skewers, are juicy, tender, and full of flavor. Grilled to perfection and coated in a sweet homemade teriyaki sauce, they're an absolute hit. Whether you use a grill pan or the BBQ, this recipe always works and everyone at the table will love it.
Easy Japanese Chicken Skewers (Tsukune) with Homemade Teriyaki Sauce
I've always had a soft spot for Japanese food. The flavors are clean, balanced, and so tasty. This recipe was originally inspired by the Asian Basics cookbook by Jody Wassalon and Emily Ezekiel, but I've adapted and tested it thoroughly for the home cook. No fuss, just an easy, foolproof recipe that turns out perfect every time.
The first time I made these Japanese chicken skewers was for a dinner party with friends. I was nervous - would they like Japanese food on a stick? The answer: YES. The platter was empty in no time, and the sauce got rave reviews. Now it's a favorite in our house, whether we're grilling outside or cooking indoors. It's simple, flavorful, and always a crowd-pleaser.
By using ground chicken instead of beef or mixed meat, these skewers are a bit lighter, but still packed with flavor. Panko, egg, and a touch of ginger help the meatballs hold their shape and stay moist. And that sticky sweet-salty teriyaki glaze? Simply delicious.
Do you like Japanese? Then you'll love these Yakitori Chicken Skewers, Japanese Poached Salmon in Miso, or Beef Teriyaki with Broccoli.
Andrea's Tips for Perfect Tsukune Skewers
- Ground chicken: I often use ready-made ground chicken from the store. But you can also grind chicken breast or thighs without bones in a food processor. If grinding your own, use half the amount of panko because it holds less moisture.
- Firm meatballs: Chilling the meatballs for 30 minutes is essential. It keeps them firm and prevents them from breaking apart on the grill.
- Sticky hands? Wet your hands with cold water before shaping the meatballs.
- No lumps in sauce: Always mix the cornstarch with water before adding it to the sauce.
- Wooden skewers: Soak in water for an hour before grilling to prevent burning.
- Precook option: For extra safety, you can simmer the meatballs in boiling water for 5 minutes, let them cool, and then skewer and grill.
- No skewers? You can also pan-fry the meatballs without sticks.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Japanese Chicken Meatballs
- 1 pound ground chicken
- 2 eggs, size L, slightly whisked
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup panko bread crumbs
- 2 tablespoons sunflower oil
Teriyaki Sauce
- 1 tablespoon fresh ginger, grated
- ⅓ cup sake
- ½ cup Japanese soy sauce
- 1 tablespoon Mirin wine
- 1 tablespoon confectioners sugar
- ½ teaspoon cornstarch
- 1 tablespoon water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the Chicken Meatballs
- In a large bowl, mix the ground chicken with eggs, salt, cornstarch, panko, and ginger. Knead gently until just combined.1 pound ground chicken, 2 eggs, ½ teaspoon salt, 1 tablespoon cornstarch, 1 cup panko bread crumbs
- Roll into balls, about 1 inch (2½ cm) in diameter.
- Place them on a cold plate, cover with plastic wrap, and chill in the fridge for at least 30 minutes. This helps them firm up and keeps them from falling apart during cooking.
Make the Teriyaki Sauce
- Combine the ginger, sake, soy sauce, mirin, and confectioner's sugar in a small saucepan. Bring to a low boil over medium heat.1 tablespoon fresh ginger, ⅓ cup sake, ½ cup Japanese soy sauce, 1 tablespoon Mirin wine, 1 tablespoon confectioners sugar
- In a separate bowl, stir together the cornstarch and water to make a smooth slurry.½ teaspoon cornstarch, 1 tablespoon water
- Once the sauce boils, add the slurry while stirring. Let it simmer for 5 minutes until it thickens slightly.
- Turn the heat to low to keep the sauce warm.
Grill the Skewers
- Heat up your grill pan or BBQ.
- Thread three chicken meatballs onto each skewer. Brush them lightly with sunflower oil.2 tablespoons sunflower oil
- Grill the skewers over medium heat, turning occasionally, until cooked through and golden brown.
- Dip the cooked skewers into the warm teriyaki sauce and serve immediately.
Notes
- Uncooked meatballs:
- Refrigerator: Keep them covered in the fridge for up to 1 day.
- Freezer: To freeze, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or container. Good for up to 2 months.
- Cooked skewers:
- Refrigerator: Store in the fridge, covered, for up to 2 days.
- Freezer: Freeze in a sealed bag or container for up to 2 months.
Nutrition
nancy says
Japanese Chicken Meatballs always comes in handy for the barbecue parties. We made a big batch and and leftovers for pasta and salads too! Super tasty and tender
Andréa says
Thank you. It's great for a barbecue party!