Chicken Balls

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Chicken balls, often served as an appetizer or snack, are typically made from ground or minced chicken meat mixed with various seasonings, vegetables, and sometimes bread crumbs for added texture. They are usually shaped into balls, coated in a crispy outer layer, and deep-fried. Here's a basic recipe for making chicken balls:

Ingredients:

For the Chicken Balls:

  • 1 pound (450g) ground chicken or minced chicken breast
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped bell peppers (any color)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 green chili pepper, finely chopped (optional, adjust to your spice preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs 
  • 1 egg, beaten
  • Cooking oil for deep frying
  • For the Coating:
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup bread crumbs or panko breadcrumbs

Instructions:

Prepare the Chicken Mixture:

  • In a large bowl, combine the ground/minced chicken, chopped onion, bell peppers, minced garlic, minced ginger, chopped green chili pepper (if using), soy sauce, sesame oil, salt, pepper, 1/2 cup breadcrumbs, and 1 beaten egg.
  • Mix everything together until well combined.

Shape the Chicken Balls:

  • Take small portions of the chicken mixture and shape them into small balls, about the size of a walnut.

Prepare the Coating Station:

  • Set up a breading station with three shallow bowls or plates. Place the flour in one bowl, the beaten eggs in another, and the remaining breadcrumbs in the third.

Coat the Chicken Balls:

  • Roll each chicken ball in the flour to coat it lightly, shaking off any excess.
  • Dip it into the beaten eggs, allowing any excess to drip off.
  • Roll it in the breadcrumbs to coat it evenly, pressing the breadcrumbs onto the chicken balls to adhere.

Fry the Chicken Balls:

  • Heat enough cooking oil in a deep skillet or frying pan to submerge the chicken balls to 350°F (175°C).
  • Carefully place a few coated chicken balls into the hot oil, ensuring not to overcrowd the pan.
  • Fry for 3-4 minutes or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  • Use a slotted spoon to remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess fat.
Serve:

Serve the chicken balls hot with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or chili garlic sauce.

Enjoy your homemade chicken balls as a tasty snack or appetizer!

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