Chicken Meat Balls in Dark Soy Sauce

My Oriental twist on the ever popular chicken meatballs have become my ultimate favorite!
This recipe is one of the backlogs which were created during our long vacation. I prepared this long back for a weeknight dinner. I clearly remember that not many ingredients were available in my pantry on that particular night but I was still craving for something different from the usual menu.
Exploring through the cookbooks also didn’t help as most of the ingredients were missing at that time which is pretty unusual if you know me. Finally my attention was drawn to this single chicken breast piece which was carelessly lying around the corner of the freezer and this recipe instantly came into my mind.
Cherry TomatoesWhile sharing this post today, I am honestly repenting for not taking well-arranged pictures of this dish. I was pretty tired after office and wanted to pack up as fast as I could; so followed this short-cut method of picturing. Hope you won’t mind and would love this dish as much as we did!
Chicken Meat Balls in Dark Soy Sauce
Prep time
Cook time
Total time
Cuisine: Oriental
Serves: 4 Servings
For the chicken balls
  • Chicken breast – 1
  • Ginger – 2 inch piece
  • Garlic cloves – 8 to 10
  • Green chili – 2
  • Onion – 1
  • Corn flour – 2 tbsp
  • Egg – 1, small
  • Salt to taste
  • Oil for frying

For the sauce
  • Dark soy sauce – 6 tbsp
  • Hot and sweet tomato ketch up – 6 tbsp
  • Red, yellow & green bell pepper – 1 cup, chopped
  • Corn flour – 2 tbsp
  • Salt to taste
  • Oil for frying
  1. Wash and pat dry the chicken breast; then grind it in an electric chopper/grinder. Take it out in a fairly large bowl.
  2. Chop the onion very finely. Grind the ginger, garlic cloves and green chilies into a paste.
  3. Add the chopped onion, ginger-garlic-green chili paste, cornflour and egg to the minced chicken and mix it thoroughly to make a dough-like mixture. If the mixture is too watery due to the egg, add more cornflour.
  4. Heat any flavorless oil like sunflower or canola in a griddle or frying pan. Make small balls of chicken and fry them on low heat till deep brown. Set aside.
  5. Heat the same oil and add the chopped bell peppers. Fry them on high for couple of minutes.
  6. Add soy sauce and tomato ketch up while stirring continuously. Add water and tip in the fried chicken balls. Let it simmer on low heat for 5 to 8 minutes.
  7. Meanwhile mix 2 tablespoon of cornflour with a cup of water. Add this to the gravy and stir it on high heat. The gravy will thicken almost immediately. Switch off the flame as soon as you get your desired consistency.
  8. Serve hot with fried rice or Hakka noodles.


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