Best 20 Chicken Balls Recipes

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Chicken balls are a delicious and versatile dish that can be enjoyed by people of all ages. They are made with ground chicken that is mixed with various seasonings and spices, then coated in bread crumbs and deep-fried until golden brown. Chicken balls can be served as an appetizer, main course, or snack, and they are perfect for parties and potlucks. This article provides three different recipes for chicken balls, so you can find the perfect one to suit your taste. The first recipe is for classic chicken balls, made with a simple mixture of ground chicken, bread crumbs, eggs, and seasonings. The second recipe is for sweet and sour chicken balls, which are coated in a tangy sauce made with pineapple, ketchup, and vinegar. The third recipe is for honey garlic chicken balls, which are coated in a rich and flavorful sauce made with honey, garlic, and soy sauce. No matter which recipe you choose, you are sure to enjoy these delicious and easy-to-make chicken balls.

Let's cook with our recipes!

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

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.

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

BUFFALO CHICKEN CHEESE BALLS



Buffalo Chicken Cheese Balls image

For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 30m

Yield 15 to 20 balls

Number Of Ingredients 16

1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

Steps:

  • Have oil heated to 350 degrees F.
  • Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  • Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  • When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  • To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

"Every nationality has some kind of chicken soup. It's one of the simplest meals you can make and almost everyone can find a chicken and some vegetables to cook up a big, satisfying pot of soup for the family. Some people even ascribe magical medicinal qualities to chicken soup, and who am I to disagree? The Greeks have a chicken and lemon soup called avgolemono, Italians make tortellini en brodo, the Vietnamese have pho and, of course, the Chinese make egg drop soup with chicken broth. I grew up on chicken soup with matzo balls, so that's my particular favorite. The broth starts with whole chickens and vegetables, plus fresh herbs like parsley and thyme, an entire head of garlic and lots of salt and pepper. I simmer it away for hours while I futz around the house and make some easy matzo balls. I end up with a rich, delicious soup that will delight everyone on a cold night!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 4h45m

Yield 6 quarts stock, 18 to 20 matzo balls

Number Of Ingredients 22

3 5-pound roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls (recipe follows)
4 extra-large eggs, separated
1/2 cup good chicken stock, plus more for cooking the matzo balls
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
  • To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
  • Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

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.

COCONUT CURRY CHICKEN BALLS



Coconut Curry Chicken Balls image

These coconut curry chicken balls are bite-sized sweet and spicy appetizers. They are great at parties and gatherings. They never last long and everyone wants the recipe. They also look really special, great for Christmas gatherings since they look a lot like snowballs.

Provided by Breanna Thime Majkowski

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 25m

Yield 16

Number Of Ingredients 8

2 cups chopped cooked chicken
1 (8 ounce) package cream cheese
½ cup chopped almonds
4 tablespoons mayonnaise
3 tablespoons mango chutney
2 teaspoons curry powder
1 teaspoon salt
1 cup unsweetened grated coconut

Steps:

  • Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
  • Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 4 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 7.5 g, Sodium 250.7 mg, Sugar 0.6 g

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

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP



Butter Balls for Chicken Broth or Noodle Soup image

Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.

Provided by Montana Heart Song

Categories     Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 loaf day old sliced white bread
1/2 cup margarine or 1/2 cup butter, melted
1/2 cup evaporated milk or 1/2 cup half-and-half cream
4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon allspice

Steps:

  • Toast the bread slices in a 400°F oven until brown on one side.
  • Flip over and toast on the other side. Cool.
  • Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
  • Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
  • Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
  • Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
  • Do not be shy in squeezing to form the balls.
  • Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
  • Note: You can prepare ahead and freeze for use later. Do not keep over a month.

Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3

MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE



Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce image

These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 75 mini meatballs

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing for Spicy Buffalo Chicken Balls
Celery sticks, for serving

Steps:

  • Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
  • Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
  • Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
  • Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP



Buffalo Chicken Cheese Balls With Blue Cheese Dip image

These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!

Provided by Scoutie

Categories     Chicken

Time 30m

Yield 15-20 balls

Number Of Ingredients 16

1 store-bought rotisserie-cooked chicken
1/4 cup hot sauce (recommended Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp cheddar cheese, grated
1/2 cup thinly sliced green onion, green tops as well
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
vegetable oil, for frying
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, crumbled
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 lemon, juiced
1 teaspoon minced garlic

Steps:

  • Have oil heated to 350 degrees F.
  • Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  • Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  • When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
  • To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS



Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Steps:

  • Preheat a grill pan or large griddle over medium high heat.
  • Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
  • While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
  • While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  • Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
  • While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY



Orange Chicken Kebabs With Fried Sticky Rice Balls Recipe by Tasty image

Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.

Provided by Tresha Lindo

Categories     Appetizers

Time 1h30m

Yield 10 kebabs

Number Of Ingredients 21

1 cup orange juice
1 cup chicken stock
1 tablespoon orange zest
¼ cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon garlic, grated
1 tablespoon fresh ginger, grated
½ teaspoon red pepper flakes
1 ½ lb boneless, skinless chicken thighs, cut into 1½-inch (3 cm) cubes
8 cups vegetable oil
⅓ cup corn starch, divided, plus 1 tablespoon cornstarch
1 tablespoon water
⅓ cup all purpose flour
1 tablespoon kosher salt
2 tablespoons sesame seeds
2 tablespoons scallions, thinly sliced
1 ½ cups sushi rice
2 cups water
1 ½ teaspoons kosher salt
10 wooden skewers, 12 in (30 cm)

Steps:

  • Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
  • While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
  • Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  • Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
  • Line a baking sheet with parchment paper.
  • Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
  • Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
  • Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
  • Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
  • In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
  • Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
  • Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
  • Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
  • Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
  • Enjoy!

GREEN CHICKEN SOUP WITH DILL MATZO BALLS



Green Chicken Soup with Dill Matzo Balls image

Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.

Provided by Leah Koenig

Categories     Soup/Stew     Chicken     Passover     Kid-Friendly     Lunch     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 19

For the matzo balls:
4 large eggs, lightly beaten
1/4 cup plus 1 tablespoon vegetable oil or chicken schmaltz
1 cup matzo meal
1/4 cup seltzer water
2 tablespoons chopped dill
2 teaspoons kosher salt, plus more
For the soup:
1 whole chicken (about 3 1/2 pounds)
3 celery stalks, halved crosswise
3 large carrots, peeled and halved crosswise
2 medium onions, peeled and halved through the root
1 medium fennel bulb, quartered and cored
6 garlic cloves, peeled
1 bay leaf
1/4 cup (loosely packed) fresh dill with stems, plus more roughly chopped fresh dill for serving
1/4 cup (loosely packed) fresh parsley with stems, plus more roughly chopped fresh parsley for serving
4-5 ounces Tuscan kale (about 1/2 bunch), stemmed and cut crosswise into 1/4-inch ribbons
Kosher salt and freshly ground pepper

Steps:

  • For the soup:
  • Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
  • While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
  • Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
  • Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
  • To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
  • Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
  • Do Ahead
  • Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.

CHICKEN RICE BALLS



Chicken Rice Balls image

Here's a fun way to serve two delicious staple-chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 15

1/2 cup finely chopped celery
1/3 cup sliced green onions, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups cooked rice
1-1/2 cups finely chopped cooked chicken
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon poultry seasoning
1/2 cup finely crushed cornflakes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup milk

Steps:

  • In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed. , Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. , Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.

Nutrition Facts :

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

LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY



Leftover Curry Chicken Cheesy Balls Recipe by Tasty image

Here's what you need: rice, curry sauce, flour, cheese, egg yolks, chicken, flour, breadcrumb, oil

Provided by Ellie Holland

Categories     Snacks

Yield 10 servings

Number Of Ingredients 9

1 cup rice
2 tablespoons curry sauce
¾ cup flour
2 cups cheese
3 egg yolks, 2 for egg wash
½ cup chicken
¾ cup flour
1 cup breadcrumb
4 cups oil, for frying

Steps:

  • Combine the rice with 2 tablespoons of curry sauce.
  • Mix in the flour, cheese, 1 egg yolk, and pepper.
  • Roll into balls, make a well in the middle and place in some curry chicken.
  • Secure the ball by rolling it in your hands again.
  • Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
  • Heat the oil in a pan to 325°F (160°C).
  • Fry the arancini for a few minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 1108 calories, Carbohydrate 36 grams, Fat 99 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

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.

BUFFALO CHICKEN DIPPING BALLS



Buffalo Chicken Dipping Balls image

They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.

Provided by PRINCESSCOOK1

Categories     Appetizers and Snacks     Spicy

Time 2h16m

Yield 12

Number Of Ingredients 10

2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot®)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs

Steps:

  • Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
  • Fry the breaded balls in the hot oil until slightly browned, about 1 minute.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g

BUFFALO CHICKEN BALLS



Buffalo Chicken Balls image

Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 36

Number Of Ingredients 11

1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
2 tablespoons butter, melted
1 egg
2 cups diced deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup sliced green onions (8 medium)
1 cup Original Bisquick™ mix
Additional Buffalo wing sauce
1 cup blue cheese dressing
1 cup carrot sticks
1 cup celery sticks

Steps:

  • Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
  • In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
  • Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.

Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose the right chicken. Boneless, skinless chicken breasts or thighs work best for this recipe. They are lean and cook quickly.
  • Cut the chicken into small, bite-sized pieces. This will help them cook evenly and prevent them from becoming dry.
  • Use a light coating on the chicken. Too much coating will make the chicken balls greasy and heavy.
  • Cook the chicken balls over medium heat. This will help them cook through without burning the coating.
  • Serve the chicken balls with your favorite dipping sauce. Sweet and sour sauce, plum sauce, or honey garlic sauce are all popular choices.

Conclusion:

Chicken balls are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. Whether you prefer them sweet, sour, or spicy, there is a chicken ball recipe out there for you. So get creative and experiment with different flavors and ingredients to find your perfect chicken ball recipe.

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