Cheesy Chicken Rice Balls
Cheesy Chicken Rice Balls
Ingredients
For the BBQ Sauce
- 2 tablespoons unsalted butter
- 1/2 cup BBQ sauce, your favorite brand
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Coating and Frying
- 2 large eggs, whisked for egg wash
- 2 cups panko breadcrumbs
- 4 cups cooking oil, for deep frying (e.g., vegetable, canola)
For Garnish
- 1/4 cup mayonnaise
- 2 tablespoons hot sauce, (e.g., Sriracha)
Instructions
- 1
Prepare the cooked rice according to package directions and allow it to cool completely. Shred the rotisserie chicken by hand into a large, sealable bag (such as a gallon-sized Ziploc bag). Finely chop the green onions.
⏱️ 10 min
- 2
Prepare the BBQ sauce: In a small saucepan over medium heat, melt the butter. Add the BBQ sauce and minced garlic. Bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering BBQ sauce, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat.
⏱️ 8 min
- 3
Add the cooled cooked rice, 1/2 cup of the chopped green onions, shredded cheddar cheese, and the prepared BBQ sauce to the bag with the shredded chicken. Seal the bag, ensuring most of the air is removed. Mix all ingredients thoroughly by massaging the bag until well combined and a uniform mixture is achieved.
⏱️ 7 min
- 4
Form the mixture into uniform balls, about 1 1/2 inches in diameter. You should get approximately 16-20 balls. Place them on a plate or baking sheet.
⏱️ 5 min
- 5
Set up a dredging station: In one shallow bowl, whisk the large eggs for the egg wash. In another shallow bowl, place the panko breadcrumbs. Dip each ball into the egg wash, ensuring it's fully coated, then roll it in the panko breadcrumbs until completely covered. Gently press the breadcrumbs onto the balls to ensure they adhere well. Repeat for all balls.
⏱️ 10 min
- 6
In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350°F (175°C). Carefully lower a few chicken rice balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried balls and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
Once all the balls are fried, arrange them on a serving platter. Drizzle with mayonnaise and hot sauce (like Sriracha) and sprinkle with additional chopped green onions for garnish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Rice Balls
For the BBQ Sauce
- 2 tablespoons unsalted butter
- 1/2 cup BBQ sauce, your favorite brand
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Coating and Frying
- 2 large eggs, whisked for egg wash
- 2 cups panko breadcrumbs
- 4 cups cooking oil, for deep frying (e.g., vegetable, canola)
For Garnish
- 1/4 cup mayonnaise
- 2 tablespoons hot sauce, (e.g., Sriracha)
Instructions
- 1
Prepare the cooked rice according to package directions and allow it to cool completely. Shred the rotisserie chicken by hand into a large, sealable bag (such as a gallon-sized Ziploc bag). Finely chop the green onions.
⏱️ 10 min - 2
Prepare the BBQ sauce: In a small saucepan over medium heat, melt the butter. Add the BBQ sauce and minced garlic. Bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering BBQ sauce, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat.
⏱️ 8 min - 3
Add the cooled cooked rice, 1/2 cup of the chopped green onions, shredded cheddar cheese, and the prepared BBQ sauce to the bag with the shredded chicken. Seal the bag, ensuring most of the air is removed. Mix all ingredients thoroughly by massaging the bag until well combined and a uniform mixture is achieved.
⏱️ 7 min - 4
Form the mixture into uniform balls, about 1 1/2 inches in diameter. You should get approximately 16-20 balls. Place them on a plate or baking sheet.
⏱️ 5 min - 5
Set up a dredging station: In one shallow bowl, whisk the large eggs for the egg wash. In another shallow bowl, place the panko breadcrumbs. Dip each ball into the egg wash, ensuring it's fully coated, then roll it in the panko breadcrumbs until completely covered. Gently press the breadcrumbs onto the balls to ensure they adhere well. Repeat for all balls.
⏱️ 10 min - 6
In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350°F (175°C). Carefully lower a few chicken rice balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried balls and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
Once all the balls are fried, arrange them on a serving platter. Drizzle with mayonnaise and hot sauce (like Sriracha) and sprinkle with additional chopped green onions for garnish. Serve immediately.
⏱️ 2 min