2 tablespoons flour + a few more to roll the meatballs
1 egg
Teriyaki sauce (choose a good one, that's what give its flavour to the dish)
salt pepper
small wooden sticks
Instructions
Cut roughly the chicken breasts and the spring onions. Add them in a food processor and blitz together.
Add the egg, bread crumbs, flour and a little salt and pepper. And mix again until well-blended.
Flour your hands and form balls a little smaller than a ping pong ball. Put 3 chicken balls on each stick.
Heat a tablespoon of vegetable oil (sunflower or coconut) in a large pan. Arrange the stick on the pan and cook them 3 minutes on each side over medium heat. The best is to use a meat tongs to turn the sticks without deforming them or burning yourself.
When the two sides of the chicken alls are well browned, deglaze with the Teriyaki sauce. Let reduce over low heat for 2 minutes then flip the sticks so that they are well coated with sauce. Simmer 2 more minutes.
Serve immediately with rice. Sprinkle sesame seeds if desired.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/chicken-meatballs-sticks-japanese-style/