Tsukune, a Japanese skewered meatball, is made by mixing ground chicken with scallions, ginger, and garlic, threading it onto skewers, grilling it, and glazing it with honey and soy sauce. Cornstarch binds the mixture, so no flour-based binder is needed.
Mix the ground chicken with the scallions, egg, half of the cornstarch, ginger, garlic, and salt. Divide the mixture into 12 portions.
Chill the mixture in the refrigerator for 15 minutes so the meatballs hold their shape on the skewers.
Press the mixture around the skewers into long meatballs. Cook on a grill pan over medium heat for 4 minutes per side, 16 minutes total.
Mix the soy sauce, honey, water, and remaining cornstarch. Simmer over low heat for 3 minutes, until thickened, then brush over the skewers to serve.
If using wooden skewers, soak them in water for 20 minutes first, or they may burn on the grill. Contains eggs and soy. Check the soy sauce product label for gluten; ingredients vary by product.
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