Some dishes are far better than they sound. These Crunchy Fried Chicken Balls are right up there. They're flavored with Asian flavours and made with a whole lot of desi mama love (and a little mirch!). My mother made these for us when we were growing up and I devoured them with the same enthusiasm as my girls do now.
What goes in Fried Chicken Balls
The cast of characters is straightforward
- ground chicken
- soy sauce
- ginger garlic paste
- green chilies
- bread crumbs
Are they hard to make? (Tips!)
Short answer: no. In fact the trick to getting them just right is to mix the ground chicken mix as little as possible. Yes, my friends another instance where laziness pays off. I think the hardest thing about them is the rolling/dredging so here are some tips to make that easier.
- Use a greased cookie scoop to portion out your mix, fast easy and your hands stay clean (for now)
- When rolling the chicken into balls lightly grease your hands and this keeps your hands cleaner but also makes it faster
How do I store them?
Marinated and uncooked they can keep in the fridge for 2 days, but beyond that I suggest putting them in the freezer. They freeze well for up to 3 months.
What do I serve with these ground chicken balls?
These Crunchy Fried Chicken Balls make for a great afternoon snack with a little bit of your favorite chilli sauce. However, if you are expecting company and want to serve a nicer afternoon tea I suggest a combination of the following
- One of my favourite Chai Cakes like the Walnut Crumb Cake or Yoghurt Cake
- These easy Eggplant Tartlets or this popular Spinach and Artichoke Puff Pastry Braid
- Fresh fruit
Crunchy Fried Chicken Balls
- 1 cup breadcrumbs (panko is best)
- 1 egg whisked with a splash of water and salt
- Combine all the chicken ingredients in a bowl gently mixing to keep the mix soft.
- Roll your chicken into 1.5 tbsp sized balls (I use a greased cookie scoop!)
- Give each piece a whirl in the egg wash and then the breadcrumbs to coat evenly.
- Fry immediately or refrigerate for up to two days or freeze for up to 3 months.