Great for pot lucks, parties, and appetizers served with sweet and spicy Thai dipping sauce.
Unlike the majority of Thai chicken ball recipes in the States, authentic Thai chicken balls do not include breadcrumbs. Growing up, I have not seen Thais add breadcrumbs to their chicken balls. If you prefer using breadcrumbs, please do so. It’s a wonderful way to make an East meets West recipe. For this recipe, I use rice flour with fresh herbs and spices. I made these into chicken sliders this past summer for a friend’s burger throw down. At the end of the night, I was pleasantly surprised to see all the sliders disappear.
Why refrigerate the chicken ball mixture? For the salt to have time to tenderize the chicken. Refrigeration will also allow time for herbs and spices to penetrate.
Grill or bake? Since it’s the middle of winter and single digit outside, using the outdoor grill will be challenging. If you are fortunate enough to have an indoor grill, cook each side for about 6-7 minutes. If you are in a similar boat as I am, fear not and throw them in the oven. Bake until fully cooked and finish under broiler on high heat.
Not just a chicken ball mixture. You can turn these into patties for burgers. Chicken kabobs? Why not? They are delicious in a pita with lettuce, shredded carrots and cucumbers. The chicken balls are also heavenly in noodle soups. Another easy meal = lettuce wrap.
I hope I’ve made you hungry enough to try this recipe. Get cooking!