Thai Chicken Balls Recipe -
Thai Chicken Balls Recipe
  • READY IN 1 hr

Thai Chicken Balls

Recipe by  

"These chicken balls are so tasty! You have to try them!"

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Ingredients Edit and Save

Original recipe makes 30 balls Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
  2. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
  3. Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.
Kitchen-Friendly View


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

Very good appetizer. I made a few modifications, though. I couldn't find thai red chile sauce, so I subsituted a honey-teriyaki. I also added crushed red pepper to spice it up. Also, instead of balls, I formed an oblonged type shaped. Once cooked (in an 400 degree oven rather than frying), I inserted wooden skewers for easy handling. Try drizzling extra sauce over the skewers once plated and set a bowl of sauce on the side for dipping. A big hit at the New Years Eve party I attended this year. Thanks Vivian!

Most Helpful Critical Review
Aug 29, 2005

We weren't impressed. The texture wasn't very pleasant, the cilantro was too much even for us (and we LOVE cilantro), plus the balls needed some kind of sauce (I only had sweet and sour sauce on hand, and I didn't think it would go too well). Ah well...

Oct 20, 2008

Made this recipe for a Girls Night Out and had at least 5 people ask for the recipe. Used ground turkey, added minced garlic and ginger, used panko bread crumbs and also an egg white so it would stay together...everything else just as the recipe states! DELICIOUS!! (I also browned them in a saute pan and then baked them on a cookie sheet for 15 min at 350 degrees so they would all be ready at once)

Oct 04, 2007

I like to buy ground chicken but don't have many ideas or recipes for it, so this was a great find -- I did make some modifications for my family and our taste.....I used Panko Bread crumbs, fresh basil instead of cilantro -but not a cup--added garlic, ginger, green curry paste, and dried lemon grass, I have a spice blend called Bangkok seasoning (bought at Penzey's spices)and spinkled that liberally in the mix. Made a glaze with pan drippings, soy sauce and more chili sauce -- WOW-- These turned out great! Thanks so much for a great meal!

Mar 16, 2009

Very delicious - made a few changes. I live in Thailand, so bought a standard herb/spice pack with the onion, ginger, limes (no real "lemons" here in Thailand, just imported - so limes give it more of a real Thai taste), chilies, and lemon grass. Followed the recipe as-is, but grated a bit of the Thai ginger in, added one crushed clove of garlic, and about 1/2 tsp salt. I let the mixture sit over night, with 2 stalks of lemon grass stuck in for the flavour. Pull out the lemon grass before making into meat balls. I also baked, as per other reviews. Delicious. My Thai friends loved them. Served with the left over sweet chili sauce to dip in, as cocktail meatballs.

Aug 21, 2005

I used 1.25 pounds of ground turkey, and subbed dried onions and dried cilantro. Instead of frying these, I baked them in the oven for about 25 minutes at 400 degrees. We ate it with brown rice that had the thai chili sauce mixed into it as well, along with some dried parsley and a few dashes of light soy sauce. Overall, this was delicious and would also make a good meatloaf with sweet and sour sauce.

Mar 20, 2008

Spectacular! Thank you "Jensenly" for the great idea to make it into "torpedoes" and stick a skewer in it!! it looks fabulous! I served it along with a thin teriyaki dipping sauce, with minced cilantro and scallions in it! It made a beautiful presentation! I added onion powder, garlic powder, McCormick steak seasoning. I did not need to add an egg as some reviewers have posted. My torpedoes stayed together fine. I drizzled some teriyaki sauce on it before and after i baked it as well. I baked it at 400 for about 20 minutes. Fantastic!

Dec 15, 2004

These were yummy. I shaped them like burgers, which worked very well. My little secret is to use the Sweet Chili Dipping Sauce from Trader Joe's for the chili sauce if you can... gives them an extra little kick.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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