Try my foolproof chicken cheese balls recipe, and you will never return to the frozen packets from the supermarket. Be sure to watch the video!
Estimated reading time: 3 minutes
- Chicken for Cheese Balls
- The Right Cheese
- Meal Prep Tips
- Watch Cheese Balls Video
- Chicken Cheese Balls Recipe
Can there be any better party snacks than the crisp cheesy chicken balls? Probably not!
Who knew it could be this easy to make cheese balls at home from scratch? They are crunchy, full of delicious flavour, and are always a crowd pleaser.
As far as the chicken ball recipe is concerned, it’s pretty much similar to my cafe style potato cheese balls recipe . Oh man, that recipe is a keeper too!
The chicken cheese balls taste best with a variety of dips. A few of my favourite dipping sauces are – spicy mango dip , tomato salsa , or the spicy and refreshing Indian green chutney .
Chicken for Cheese Balls
Ground Chicken is perfect for making meatballs or cheese balls.
- Minced chicken or ground chicken? The minced chicken has a more granular texture, whereas the ground chicken has a paste-like texture. This cheese balls recipe can also use packaged/frozen ground chicken.
Pulse two chicken breasts in the food processor to make ground chicken at home. But do not use minced chicken; it does not give good binding.
The Right Cheese
- Any good quality pizza or mozzarella is ideal for the cheese balls. Why? Because it will quickly melt while deep-frying and will give you the delicious cheese lava at the centre of the fritters.
- I mostly use mozzarella cheese for this recipe. Cut it into small pieces that could easily fit inside the balls.
Meal Prep Tips
I always have a soft spot for make-ahead party appetizers.
- Shape the chicken balls and keep them in the freezer. Once you are ready for deep-frying, bring them out of the fridge, thaw, and coat them in flour, egg whites, breadcrumbs, and fry.
- On most occasions, I shape them one hour before the party and keep the tray in the fridge. This trick helps to serve delicious cheese balls in no time.
Watch Cheese Balls Video
More Snack Recipes
- Oats Cutlet
- Veg Spring Roll
- Zucchini Fritters
- Vegetable Cutlet
- Corn Paneer Cutlet
- Cheese Suji Cutlet
- Potato Cheese Balls
Ingredients
- ▢ 500 gram ground chicken
- ▢ 1 egg yolk
- ▢ 1 tablespoon chopped coriander leaves
- ▢ 1 tablespoon chopped spring onion greens
- ▢ 1 teaspoon red chilli flakes
- ▢ 1 teaspoon Italian herb mix
- ▢ ½ teaspoon black pepper
- ▢ Salt to taste
- ▢ 1 tablespoon grated garlic
- ▢ 1 tablespoon all-purpose flour (maida)
- ▢ Oil for deep-frying
Ingredients For Stuffing:
- ▢ mozzarella cheese cut into small cubes
Ingredients For Coating:
- ▢ 1 Cup corn flour (corn starch)
- ▢ 1 egg white
- ▢ 1 Cup bread crumbs
Instructions
- Combine chicken, egg yolk, spring onion, coriander, chilli flakes, herb mix, garlic, salt and pepper in a bowl. Mix nicely.
- Next, add the flour and once again mix the batter.
- Place one piece of the cheese in the centre of the disc and cover it with the chicken batter. Shape the disc into a round ball. Set aside. Similarly, shape all the chicken balls.
- Keep the shaped cheese balls in the fridge while you heat oil.
- Heat oil in a deep-frying pan over medium-high flame.
- Arrange coating ingredients – corn flour, egg white and breadcrumbs near the gas stove.
- Coat cheese ball first with corn flour, dip in egg white and then coat in breadcrumbs. Now deep-fry it in the pre-heated oil. Similarly, follow the coating steps for all the meatballs and deep fry.
- Deep-fry the chicken balls till they are golden and crisp from the outside. Transfer to a plate lined with paper towel.
- Serve chicken cheese balls immediately with your favourite dip or sauce.
Recipe Notes:
- I have used a readymade package of ground chicken for this recipe. You can pulse two chicken breast in the food processor to make ground chicken for cheese balls.
- Before deep-frying makes sure the oil is heated to the right temperature. Else, chicken balls might not turn crisp.
- If you are not deep-frying the chicken balls immediately keep them in the fridge until required.
Nutrition
We follow a strict NO SPAM Policy
Chicken Cheese Balls Recipe
Equipment
- Mixing Bowl
- Deep Frying Pan
Ingredients
- 500 gram ground chicken
- 1 egg yolk
- 1 tablespoon chopped coriander leaves
- 1 tablespoon chopped spring onion greens
- 1 teaspoon red chilli flakes
- 1 teaspoon Italian herb mix
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon grated garlic
- 1 tablespoon all-purpose flour (maida)
- Oil for deep-frying
Ingredients For Stuffing:
- mozzarella cheese cut into small cubes
Ingredients For Coating:
- 1 Cup corn flour (corn starch)
- 1 egg white
- 1 Cup bread crumbs
Instructions
- Combine chicken, egg yolk, spring onion, coriander, chilli flakes, herb mix, garlic, salt and pepper in a bowl. Mix nicely.
- Next, add the flour and once again mix the batter.
- Place one piece of the cheese in the centre of the disc and cover it with the chicken batter. Shape the disc into a round ball. Set aside. Similarly, shape all the chicken balls.
- Keep the shaped cheese balls in the fridge while you heat oil.
- Heat oil in a deep-frying pan over medium-high flame.
- Arrange coating ingredients - corn flour, egg white and breadcrumbs near the gas stove.
- Coat cheese ball first with corn flour, dip in egg white and then coat in breadcrumbs. Now deep-fry it in the pre-heated oil. Similarly, follow the coating steps for all the meatballs and deep fry.
- Deep-fry the chicken balls till they are golden and crisp from the outside. Transfer to a plate lined with paper towel.
- Serve chicken cheese balls immediately with your favourite dip or sauce.
Video
Notes
- I have used a readymade package of ground chicken for this recipe. You can pulse two chicken breast in the food processor to make ground chicken for cheese balls.
- Before deep-frying makes sure the oil is heated to the right temperature. Else, chicken balls might not turn crisp.
- If you are not deep-frying the chicken balls immediately keep them in the fridge until required.
Nutrition
Meet Chilli Chicken – a sweet and spicy, forever favourite of Indo-Chinese food lovers. Be sure to watch the video!
Estimated reading time: 3 minutes
- My Tried and True Tips
- Watch Chilli Chicken Video
- Serving Suggestion
- Chilli Chicken Recipe
Have you ever wanted to indulge in sweet, spicy, crispy chicken? This Indian Chinese chilli chicken recipe is the answer.
Chilli Chicken is a widely popular Indian-Chinese style chicken prepared with boneless chicken pieces. The term chilli is used to denote the presence of – chillies and bell peppers in the dish.
Tender pieces of boneless chicken are deep-fried and then doused in a thick glaze that coats them. The dish has two versions: dry and gravy. The first is a saucy stir fry, whereas the latter comes with gravy to accompany side dishes like noodles or rice.
To make a vegetarian version of the dish , you can use paneer (cottage cheese) or mushroom. Like chilli paneer or chilli mushroom .
My Tried and True Tips
- Chicken: Use bite-size pieces of skinless, boneless chicken breast or thighs. Cut them into bite size pieces for even cooking.
- Marinade: The marination of 2 – 3 hours makes the chicken pieces juicy and flavoursome from the inside. Use a mix of – cornflour, all-purpose flour, salt, pepper, soy sauce, and egg . Egg works as a binding agent, helps the marinade adhere to the chicken, and gives it a crisp exterior.
- Frying: Fry chicken over medium heat rather than high heat to allow even cooking from inside, crispy texture, and avoid burning. Use a flavourless oil to fry the chicken. So that the aroma or taste of oil does not overpower the chicken.
- Sauce/Glaze: The garlic, ginger, peppers, and sauces together create a finger-licking glaze for the fried chicken. The cornstarch provides a thick texture and stickiness to the sauce.
Watch Chilli Chicken Video
Serving Suggestion
Serve chilli chicken with fried rice or chili garlic noodles for an Indian Chinese main course meal. On the side, serve salads like Cabbage Coleslaw , Smashed Cucumber Salad , or Crispy Noodles Salad. This is guaranteed to be perfect for nights when you crave Chinese takeout for dinner.
Chilli Chicken is always a hit finger food or appetizer for parties and get-togethers.
More Indian Chinese Recipes
- Crispy Corn
- Chilli Mushroom
- Gobi Manchurian
- Soya Manchurian
- Honey Chilli Potato
- Crispy Chilli Baby Corn
Ingredients
Ingredients For Marinade:
- ▢ 500 gram boneless chicken pieces
- ▢ ¼ Cup cornflour (cornstarch)
- ▢ ¼ Cup all-purpose flour (maida)
- ▢ 1 tablespoon soy sauce
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon ginger-garlic paste ( get recipe )
- ▢ 1 egg
Other Ingredients:
- ▢ 1 tablespoon chopped ginger
- ▢ 1 tablespoon chopped garlic
- ▢ 1 Cup diced onion
- ▢ 1 Cup diced capsicum
- ▢ 1 green chili, chopped
- ▢ 1 tablespoon white vinegar
- ▢ 1 tablespoon soy sauce
- ▢ 2 tablespoon red chili sauce
- ▢ ¼ Cup cornflour (cornstarch)
- ▢ 1 Cup water
- ▢ Oil for deep frying + for cooking
- ▢ Salt to taste
Ingredients For Garnish:
- ▢ 1 tablespoon white sesame seeds
- ▢ 1 tablespoon spring onion greens
Instructions
Marinate Chicken:
- To marinate the chicken first clean, wash and pat dry chicken pieces.
- Combine all the marinade ingredients along with chicken pieces. Rub marinade over the chicken pieces to coat each piece evenly with the marinade. Cover the bowl with a cling foil and keep in the fridge for at least 1 hour.
Fry Marinated Chicken:
- Heat oil in a frying pan over medium flame. Shallow or deep-fry marinated chicken pieces in small batches till crisp and golden from outside. Drain fried chicken in a plate lined with absorbent paper.
Prepare Sauce:
- Heat 2 tablespoons of oil in wok, throw in chopped ginger, garlic, green chili, and diced onion. Stir for a minute but do not brown the onion or garlic.
- Add capsicum, vinegar, sauces and salt. Sauté for 2 – 3 minutes over high heat.
- Combine cornflour with water and add to the pan. Mix nicely and simmer till sauce thickens.
- Add the fried chicken pieces and mix nicely.
- Sprinkle sesame seeds and spring onion greens. Simmer chicken over low heat for 2 – 3 minutes. Turn off the heat.
- Garnish with spring onion greens and serve hot with fried rice or garlic noodles .
Recipe Notes:
- Always arrange fried chicken on a metal sieve or colander for the excess oil to drip away.
- If you are planning to make chili chicken gravy, add more water, and double the amount of cornstarch.
- Store the leftover in an airtight container in the refrigerator for 1 – 2 days. Reheat in a microwave or on a stovetop in a pan.
Nutrition
We follow a strict NO SPAM Policy
