Thai Chicken Balls
These Thai Chicken Balls are a flavorful and versatile dish that fits beautifully into any meal plan. Whether served as an appetizer, party snack, or main course, they bring a punch of flavor that’s hard to resist.
Ingredients
For the Chicken Balls:
- 1 lb 450 g ground chicken
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 2 green onions finely chopped
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon lime zest
- 1 red chili finely chopped (optional)
- 2 tablespoons fresh cilantro finely chopped
- 1 teaspoon sesame oil
- 1/4 cup breadcrumbs or panko
- 1 egg
- 2 tablespoons vegetable oil for frying
For the Dipping Sauce:
- 1/3 cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped peanuts optional
- Substitutions: You can use turkey or plant-based ground meat instead of chicken. Greek yogurt with a touch of lime makes a nice dip alternative if you want to skip sweet chili sauce.
Instructions
Prepare the Mixture
- In a large bowl, combine ground chicken, garlic, ginger, green onions, fish sauce, soy sauce, lime zest, chili, cilantro, sesame oil, breadcrumbs, and egg.
- Tip: Don’t overmix the ingredients; just until combined to keep the mixture tender.
Shape the Balls
- Use your hands or a small cookie scoop to form 1-inch balls. Place them on a parchment-lined tray.
- Tip: Wet your hands slightly to prevent sticking.
Heat the Oil
- In a large skillet, heat the vegetable oil over medium heat.
- Tip: Oil should be hot but not smoking—test it with a small piece of the mixture.
Cook the Chicken Balls
- Fry the balls in batches, turning occasionally, for about 8-10 minutes or until golden brown and cooked through.
- Tip: Don’t overcrowd the pan. This ensures even cooking and keeps them crispy.
Make the Dipping Sauce
- While the chicken balls are frying, mix the sweet chili sauce, lime juice, fish sauce, sesame oil, and peanuts in a small bowl.
- Tip: For a smoother sauce, omit the peanuts or blend them in.
Serve Warm
- Place the cooked chicken balls on a serving platter with the dipping sauce on the side.
- Tip: Garnish with extra cilantro or a wedge of lime for a fresh touch.
Notes
Fish Sauce Alternative: If you're avoiding fish sauce, a mix of soy sauce and a touch of lime juice can work.
No Breadcrumbs?: Use crushed rice crackers or almond flour for a gluten-free option.
Batch Prep: These freeze wonderfully—make a double batch and save some for busy days.
Avoid Overcooking: They should be golden and firm, not dry.