Chicken Balls


Chicken Balls are prepared in many ways in several different cuisines. Some make plain Chicken Balls which has no crumb coating and the balls are deep fried. Western Chinese cuisine have their own style of making Chicken Balls which are dipped in batter and deep fried. Well, today I'm making my version of Chicken Balls using Indian flavorings. You can season this with International flavorings too. You can also give a Mexican twist by adding Mexican herbs. This Chicken Balls version is like Indo- Chinese because, I used Soy sauce. Feel free to adjust the taste according to your taste buds. So lets make Chicken meat Balls!!! 


To Make This Recipe You Will Need : 

Minced  Chicken
200 Grams
Onion ( Chopped)
1 Medium Size (or) 1/3rd Cup of chopped onions
Carrot (Chopped or Grated)
1 (or) 1/3rd Cup Grated
Coriander
Half Bunch
Soy Sauce
1 Teaspoon
Red chilli Sauce
1 Teaspoon
Red Chilli Powder
1 Teaspoon
Turmeric  Powder
Less than ½ Teaspoon
Salt
To Taste
Ginger – Garlic Paste
1 Teaspoon
Corn Flour
1 Tablespoon
Corn Flour dissolved in water
1 Teaspoon of flour with 1 to 2 Tablespoons  of water
Cornflake Crumbs
As required for coating the balls
Oil
As required for deep frying the balls












Method : 

Begin by adding all the ingredients (except cornflour dissolved in water, corn flake crumbs, and oil which is for deep frying) to the cleaned, washed, pat dried minced chicken.



After adding the ingredients, make equal balls of the chicken, dip in cornflour dissolved in water solution and roll them in the corn flake crumbs.


After crumb coating all the balls, freeze the balls for 30 minutes.


After freezing the Balls, rest them for 5 minutes and later fry them in preheated oil on medium high flame for about 3 to 4 minutes.


Serve the Chicken Balls with your favorite dipping sauce. 



Enjoy :)