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Chicken balls fried until golden served with two different dips.
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5 from 1 vote

Chicken Balls

These juicy and delicious ground Chicken Balls will bring home the taste of our beloved Asian street food right in your kitchen but are yummier and so much healthier! Serve them as snacks or party appetizers with your fave dipping sauce.
Course: Appetizer, Snack
Cuisine: Asian
Keyword: chicken balls, chicken nuggets, homemade chicken balls, street food
Servings: 40 pieces
Calories: 741kcal
Author: Bebs


  • 500 grams chicken breast cut into cubes (alternatively use ground chicken)
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoon salt
  • 1 teaspoon fine ground pepper
  • 1 teaspoon baking powder
  • 4 tablespoon tapioca or cornstarch
  • ½ cup water
  • ¼ cup celery or parsley very finely chopped
  • Water for boiling
  • Cold water in a large bowl
  • Oil for frying


  • Cut chicken breast into small pieces and place in a food processor or blender.
  • Add onion powder, garlic powder, salt, ground pepper, starch, baking powder. Pulse for a couple of minutes gradually adding the ice water in between until it gets a homogeneous texture. Add About 2-3 minutes depending on the speed of the processor. Add the chopped celery and pulse for another 20 seconds. Transfer content to a bowl.
  • Warm 6-8 cups of water in a large pot over low heat. Never let the water boil at all times. At the same time, prepare a large bowl with cold water.
  • Shaping. Lightly grease one hand with oil. Then scoop a fistful of the mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball into the pot of hot water. Do this to the rest of the mixture in batches making sure that the pot is not too full so the balls can float to the top.
  • Once the balls float let them cook for another 2-3 minutes then scoop them using a strainer and transfer them to the bowl with cold water. Once they have cooled down transfer them to a colander to drain excess water.


Store in ziplocks to freeze or you can fry them and serve with fish ball sauce or sweet chili sauce


Calories: 741kcal | Carbohydrates: 41g | Protein: 108g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 5340mg | Potassium: 2464mg | Fiber: 3g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 9mg | Calcium: 257mg | Iron: 3mg