Baked Shredded Chicken Balls

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Servings: 4 (as a main) or makes approx. 20-24 balls

• Calories: Approx. 320 kcal per serving

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Why You’ll Love This Recipe

• Healthier Takeout: All the flavor and texture of fried chicken balls with significantly less oil and fewer calories.

• High in Protein: Packed with lean chicken breast, these will keep you full and satisfied.

• Perfect Texture: The outside gets beautifully golden and crispy, while the inside stays incredibly moist and tender thanks to the shredded chicken.

• Versatile: Easily customize the seasonings or serve with a variety of sauces.

• Great for Meal Prep: Make a batch on Sunday and enjoy them in lunches or quick dinners throughout the week.

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Ingredients

For the Chicken Balls:

• 1 lb (450g) boneless, skinless chicken breasts (about 2 medium breasts)

• 1 cup ** Panko breadcrumbs** (for the crispiest texture; regular breadcrumbs work too)

• 1/2 cup freshly grated Parmesan cheese

• 2 large eggs, lightly beaten

• 2 green onions, finely sliced

• 2 cloves garlic, minced

• 1 tbsp low-sodium soy sauce (or tamari for gluten-free)

• 1 tsp sesame oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• Olive oil cooking spray

For the Honey Sriracha Dipping Sauce (Optional but Recommended):

• 1/4 cup honey

• 2 tbsp Sriracha (adjust to your spice preference)

• 1 tbsp rice vinegar

• 1 tsp lime juice

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Instructions

Step 1: Cook and Shred the Chicken

1. Preheat your oven to 375°F (190°C).

2. Place the chicken breasts in a pot or skillet and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

3. Remove the chicken from the water and let it cool slightly. Using two forks, shred the chicken into fine, bite-sized pieces. Place the shredded chicken in a large mixing bowl.

Step 2: Form the Balls

4. To the bowl with the shredded chicken, add the green onions, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well to combine.

5. Add the lightly beaten eggs to the chicken mixture and stir until everything is evenly coated.

6. In a separate, shallow dish, combine the Panko breadcrumbs and grated Parmesan cheese.

7. Take about 1.5 tablespoons of the chicken mixture and roll it firmly into a ball (about the size of a golf ball). The mixture will be moist, but it should hold its shape.

8. Roll each ball in the Panko-Parmesan mixture, pressing gently so the crumbs adhere to all sides. Place the coated balls on a baking sheet lined with parchment paper.

Step 3: Bake to Perfection

9. Once all the balls are coated and on the baking sheet, give them a light, even spray with olive oil cooking spray. This is the secret to getting them golden and crispy without deep frying.

10. Bake for 18-20 minutes, turning them halfway through, until they are golden brown, crispy on the outside, and cooked through.

Step 4: Make the Sauce (While the Chicken Balls Bake)

11. In a small saucepan, combine the honey, Sriracha, rice vinegar, and lime juice.

12. Warm over low heat, whisking constantly, until the sauce is smooth and slightly thinned. Do not let it boil. Remove from heat.

Step 5: Serve

13. Remove the baked chicken balls from the oven.

14. Serve them immediately with the honey Sriracha sauce for dipping, or drizzle the sauce over the top and garnish with extra sliced green onions and sesame seeds.

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Recipe Tips & Notes

• Make it Gluten-Free: Use gluten-free Panko breadcrumbs and tamari or coconut aminos in place of the soy sauce.

• Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the balls dense.

• Get Them Extra Crispy: For an even crunchier exterior, you can place the baking sheet under the broiler for the last 1-2 minutes of cooking. Watch them carefully so they don’t burn.

• Meal Prep: Store cooked and cooled chicken balls in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer to bring back the crispiness.

• Freezing Instructions: You can freeze the unbaked, breaded chicken balls on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding 5-8 minutes to the cooking time.

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Nutrition Information (per serving, based on 4 servings, without sauce)

• Calories: 320 kcal

• Carbohydrates: 18g

• Protein: 35g

• Fat: 11g

• Saturated Fat: 4g

• Cholesterol: 165mg

• Sodium: 680mg

• Potassium: 480mg

• Fiber: 1g

• Sugar: 3g

• Calcium: 150mg

• Iron: 2mg