Crunchy Chicken Balls Recipes

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EASY FRIED CHINESE CHICKEN BALLS



Easy Fried Chinese Chicken Balls image

These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.

Provided by fa the wondercat

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 teaspoon sesame oil
½ cup water, or more if needed
vegetable oil for frying
5 tablespoons cornstarch
1 pinch ground white pepper
4 boneless skinless chicken breasts, cubed

Steps:

  • Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
  • Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
  • Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g

CHEESY CHICKEN BALLS RECIPE BY TASTY



Cheesy Chicken Balls Recipe by Tasty image

Here's what you need: chicken breasts, egg yolks, plain flour, shredded mozzarella cheese, spring onions, paprika, dried rosemary, garlic powder, salt, pepper, bread crumbs

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 16 balls

Number Of Ingredients 11

2 chicken breasts, cooked
2 egg yolks
¼ cup plain flour
1 ¾ cups shredded mozzarella cheese
2 spring onions, chopped
½ teaspoon paprika
1 teaspoon dried rosemary
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup bread crumbs

Steps:

  • Shred the cooked chicken breasts in a bowl using 2 forks.
  • Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
  • Mix together and then roll the mixture into balls using your hands.
  • Coat the balls in breadcrumbs.
  • Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 125 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams

CRISPY CHICKEN PARM BALLS



Crispy Chicken Parm Balls image

These golden, crunchy balls are like inside-out chicken Parmesan: gooey cheese is encased in Italian-seasoned chicken. Marinara is the perfect dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 15 balls

Number Of Ingredients 9

Vegetable oil, for frying
1 pound ground chicken
1/2 teaspoon Italian seasoning
1 large egg
1 1/4 cups panko
Kosher salt and freshly ground black pepper
Fifteen 1/2-inch cubes part-skim mozzarella (from 1 pound piece of mozzarella)
2 tablespoons grated Parmesan
Warmed marinara sauce, for dipping

Steps:

  • Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
  • Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
  • Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
  • Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
  • Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
  • Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
  • Serve with the marinara for dipping.

CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY



Crispy Chicken Teriyaki Rice Balls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

1 lb boneless, skinless chicken breast
salt, to taste
white pepper, to taste
2 tablespoons water
1 ½ teaspoons cornstarch
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons cooking oil
1 cup bell pepper, julienned
1 cup carrot, julienned
4 cups short grain rice, cooked
3 eggs, beaten
2 cups panko breadcrumbs
1 cup scallion, thinly sliced

Steps:

  • In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  • Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  • In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  • In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  • Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  • Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  • Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  • Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  • Cut in half and serve with the remaining sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams

CRISPY CHEESY CHICKEN BALLS



CRISPY CHEESY CHICKEN BALLS image

I am intrigued by this recipe. It is the first I've ever seen of this type. These have got to be fantastic for dipping and for serving at parties! Recipe & Photo: Missjoniblog.blogspot.com

Provided by Ellen Bales

Categories     Poultry Appetizers

Time 45m

Number Of Ingredients 10

2 large chicken breasts, cooked, cooled & shredded
1/2 c scallions
8 oz cream cheese, room temperature
3/4 c colby cheese
3/4 c sharp cheddar cheese
salt and pepper to taste
1 dash(es) hot sauce (optional)
1 c all purpose flour
3 eggs
panko bread crumbs

Steps:

  • 1. With a mixer or in a food processor, mix together the chicken, cream cheese, Colby and cheddar cheeses, scallions, salt and pepper, and hot sauce. Set aside.
  • 2. Place flour, eggs (beaten with a fork), and panko crumbs in 3 different bowls. Form 2-inch balls of the chicken mixture. Roll each ball through the flour, then the egg wash, then the panko. Set on a baking sheet.
  • 3. Bake in a preheated 350-degree oven for 20-25 minutes until the panko crumbs are golden brown.
  • 4. Serve alongside ranch or blue cheese dressing for dipping.

THAI CHICKEN BALLS



Thai Chicken Balls image

These chicken balls are so tasty! You have to try them!

Provided by Vivian

Categories     Appetizers and Snacks     Spicy

Time 1h

Yield 8

Number Of Ingredients 8

2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
¼ cup sweet chili sauce
2 tablespoons fresh lemon juice
oil for frying

Steps:

  • In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
  • Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
  • Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 14.8 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 2.5 g, Sodium 247.2 mg, Sugar 3.6 g

HOMEMADE CHICKEN BALLS FROM SCRATCH



Homemade Chicken Balls from Scratch image

This is a lovely recipe for chinese style chicken balls. Serve with warm sweet and sour sauce and you could have ordered from a chinese food restaurant. You can use this batter for shrimp or battered won ton. Place over a bed of rice. Enjoy!

Provided by Lady Di Shea

Categories     Chicken

Time 25m

Yield 20 chicken balls

Number Of Ingredients 8

2 lbs boneless skinless chicken, cubed
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2/3 cup milk
1 tablespoon oil or 1 tablespoon melted shortening
fat, heated to fry

Steps:

  • Sift flour and add baking powder, and salt.
  • In separate bowl, Beat eggs and add milk and oil.
  • Blend liquid mixture into dry, beat well until smooth.
  • Drop diced chicken into batter.
  • Spoon out and place in deep fryer or pot of hot grease over stove burner.
  • Fry until golden brown.
  • Remove and place in bowl lined with paper towel to soak up excess grease.

CRUNCHY CHICKEN BALLS



Crunchy Chicken Balls image

Make and share this Crunchy Chicken Balls recipe from Food.com.

Provided by mydesigirl

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 (5 ounce) cans chicken, white chunk
1 cup fine breadcrumbs
1 egg, slightly beaten
1/4 cup walnuts, chopped
1 tablespoon mustard
3/4 cup corn flake crumbs
3/4 cup milk
1/3 cup mayonnaise
1/4 cup onion, finely chopped
1 teaspoon poultry seasoning

Steps:

  • In a bowl,mix all ingredients throughly except cornflake crumbs.
  • Shape into 1 inch balls.
  • Roll into cornflake crumbs.
  • Arrange in a greased shallow baking pan and bake at 450 for 10 minutes or until browned.

Nutrition Facts : Calories 304.6, Fat 17.7, SaturatedFat 4.2, Cholesterol 74.1, Sodium 338.5, Carbohydrate 22.2, Fiber 1.4, Sugar 2.8, Protein 14.5

CURRIED CHICKEN BALLS APPETIZER



Curried Chicken Balls Appetizer image

Guests love these little chicken bites that get some zip from curry. The savory snacks work well for any occasion, big or small. -Judy Slotter, Alpharetta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 5 dozen appetizers.

Number Of Ingredients 9

6 ounces cream cheese, softened
2 tablespoons orange marmalade
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups finely chopped cooked chicken
3 tablespoons finely chopped green onion
3 tablespoons finely chopped celery
1 cup finely chopped almonds, toasted

Steps:

  • In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

SWEET & SOUR CHICKEN BALLS



Sweet & sour chicken balls image

Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible

Provided by Kwoklyn Wan

Time 40m

Number Of Ingredients 12

125g plain flour
2 tsp baking powder
2 eggs
160ml semi-skimmed milk
1 tbsp groundnut oil, plus extra for deep-frying
4 chicken breasts cut into 3cm cubes
240ml orange juice
3 tbsp caster sugar
1 tbsp tomato purée
1 tbsp tomato ketchup
3 tbsp white wine vinegar
3 tbsp cornflour, mixed with 6 tbsp water

Steps:

  • First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
  • Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
  • Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
  • Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

Nutrition Facts : Calories 554 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.06 milligram of sodium

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