Creamy Chicken Chinese Balls – a unique and delicious fusion recipe that perfectly blends creamy texture with Chinese-style flavors. You might be wondering how creamy and Chinese go together, but this recipe is simple, easy, and surprisingly tasty. The best part? There is no cream or mayonnaise used at all. The creaminess comes naturally from a mixture of chicken stock, milk, and cornflour combined with boiled potatoes.
The filling is loaded with shredded chicken, fresh vegetables like carrot, cabbage, and colorful capsicum, along with flavorful sauces and seasonings. Everything is cooked together until thick and dry, making it perfect for shaping into balls. A small cube of mozzarella inside adds a delightful cheesy surprise, though this step is optional.
These balls are coated in a thick flour slurry and crushed cornflakes for extra crispiness. You can fry them immediately or freeze them for later use. Once frozen, they can be stored in an airtight container for up to one month. Perfect as a snack, party starter, or evening treat, these crispy and creamy chicken balls are sure to become a family favorite!
Ingredients for Chicken Chinese Cheese Balls
Steps for Chicken Chinese Cheese Balls
Chicken Chinese Cheese Balls
Ingredients
3/4 Cup Chicken Stock
½ Cup Milk
2 Tbsp Cornflour
2 Tbsp Butter
1 Tbsp Garlic
1 Medium Onion
3-4 Green Chillies
1 Carrot
1 Cup Cabbage
½ Cup Tri Color Bell Peppers
200gms Chicken
Salt to Taste
1 Tbsp Tikka Masala
2 Tsp Soy
2 Tsp Red Chilli Sauce
½ Tsp Black Pepper Powder
2 Boiled Potatoes
2 Tsp Lemon Juice
Fresh Coriander
1 Cup Refined Flour
3/4 Cup Water
Cheese Cube
Cornflakes
Steps
In a bowl, mix chicken stock, milk, and cornflour well. Keep aside.
Heat butter in a pan. Add chopped garlic and sauté for 30 seconds.
Add onion and green chillies. Cook lightly for 1 minute.
Add carrot, cabbage, and capsicum. Sauté for 1 minute on high flame.
Add shredded chicken, salt, tikka masala, soy sauce, red chilli sauce, and black pepper. Cook for 2 minutes.
Pour in the milk-stock mixture. Cook on low-medium flame until thick and dry.
Add grated potatoes, lemon juice, and fresh coriander. Mix well and cook for 2 minutes.
Switch off flame and cool completely.
Prepare a thick slurry with flour and water.
Shape mixture into balls, place a mozzarella cube inside (optional), and seal.
Dip in slurry, coat with crushed cornflakes, and deep fry until golden.
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