Classic Chicken Rice Balls
These Classic Chicken Rice Balls are a delicious and versatile dish, perfect as an appetizer or light meal. Made with shredded chicken and seasoned rice, they can be enjoyed firm and fresh, or crispy and fried.
Equipment
- large bowl
- sturdy spatula
- pan (optional)
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or finely diced
- 4 cups cooked day-old short-grain or sushi rice
- 3-4 garlic minced
- 1-inch piece ginger grated or minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2-3 stalks green onions thinly sliced
- Salt to taste
- Black pepper to taste
Optional for Crispy Exterior
- Panko breadcrumbs for coating
- Frying oil
Instructions
Preparation
- In a large bowl, combine shredded chicken, cooked rice, minced garlic, grated ginger, soy sauce, sesame oil, and sliced green onions.
- Season the mixture generously with salt and black pepper.
Forming the Balls
- Mix all ingredients thoroughly until well combined, ensuring even flavor distribution and a cohesive mixture.
- Take 2-3 tablespoons of mixture, compress it firmly in your hands to form a tight ball, about golf-ball size, and repeat for the rest of the mixture.
Serving Options
- For basic firm balls, serve immediately or refrigerate. For a crispy exterior, roll balls in panko breadcrumbs.
- Shallow fry in a pan with a thin layer of oil over medium heat until golden brown and crispy on all sides (3-5 minutes per side) or air fry at 375°F (190°C) for 10-15 minutes, flipping halfway.
- Serve warm with your favorite dipping sauce.
Notes
Day-old rice works best for these rice balls as it is less sticky and easier to handle. Feel free to experiment with different dipping sauces like sweet chili, sriracha mayo, or peanut sauce. For a vegetarian option, substitute chicken with finely minced mushrooms or plant-based ground "meat".