Ground chicken can be pretty lean (i.e., dry), but I figured out an easy hack that ensures it stays juicy and tender whether you’re making chicken tsukuné or hambāgu steak. The trick is to make an oil and egg emulsion and then soak the mixture into panko. The emulsion bastes the meatballs from the inside as the chicken cooks. The egg and panko help bind any juices the chicken releases so they don’t dry out. I used the technique in my [teriyaki meatball recipe](https://youtu.be/Z4YbuwBVICY) if you wanna see it in action.
rickeol
Nearest thing it looks like from the we have in Japan is tsukune.
JapanPizzaNumberOne
Kind of a waste to smother something that loved in teriyaki sauce but.
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Ground chicken can be pretty lean (i.e., dry), but I figured out an easy hack that ensures it stays juicy and tender whether you’re making chicken tsukuné or hambāgu steak. The trick is to make an oil and egg emulsion and then soak the mixture into panko. The emulsion bastes the meatballs from the inside as the chicken cooks. The egg and panko help bind any juices the chicken releases so they don’t dry out. I used the technique in my [teriyaki meatball recipe](https://youtu.be/Z4YbuwBVICY) if you wanna see it in action.
Nearest thing it looks like from the we have in Japan is tsukune.
Kind of a waste to smother something that loved in teriyaki sauce but.