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Sriracha Cheesy BBQ Chicken Balls

Sriracha Cheesy BBQ Chicken Balls
  • Prep 10 min
  • Total 20 min
  • Servings 24
Deep-fried cheesy chicken balls seasoned with spicy barbecue sauce!
By Buns In My Oven
Updated May 3, 2017

Ingredients

  • 2 cups cooked, diced or shredded chicken
  • 2 cups cheddar cheese, grated
  • 3 tablespoons barbecue sauce
  • 2 tablespoons sriracha, divided
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup Progresso™ panko bread crumbs
  • Oil, for frying
  • 1/4 cup mayonnaise

Steps

  • 1
    Heat 3 inches of oil in a deep pot over medium heat to 375° F.
  • 2
    Place the chicken, cheddar cheese, barbecue sauce, and 1 tablespoon of sriracha in a medium mixing bowl and stir to combine.
  • 3
    Use your hands to press the mixture into small balls about the size of a golf ball. Roll each ball through the flour, then the beaten eggs, and finally in the panko breadcrumbs.
  • 4
    Fry for 2 minutes or until golden brown. Rest the balls on paper towels while frying remaining ones.
  • 5
    To make the dipping sauce, stir together the mayonnaise and remaining 1 tablespoon of sriracha. Serve balls immediately with the dipping sauce on the side.

  • It's easier to squish the meat mixture into the shape of a ball than it is to roll it between your hands.

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
150mg
6%
Potassium
50mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • Can I let you all in on a little secret? I used to be a sriracha hater. It’s not that I couldn’t handle the heat, though I did find it to be a bit of an overachiever in that department. No. It was the garlic. The unending amounts of garlic! I mean, I love garlic just as much as the next girl, but there was something about it mixed with all those chili peppers that just did not sit well with me. The smell alone was enough to make me turn my nose up at it. Aaaaand, then everyone in the world started loving their rooster sauce and so I kept trying it again and again. And I finally fell firmly, madly, deeply in love with it. Yeah, it’s spicy. Yes, it’s loaded with garlic. For sure, overdoing it can sometimes make me cry. But, overall it’s my new favorite condiment. So, when I saw these barbecue chicken meatballs over on Sweet and Savory By Shinee, I knew that I was going to make them and doctor them up with a hit of sriracha. I like to serve them with sriracha mayo, for an extra little kick. Yum!
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