Chinese Chicken Meatballs in Dark Soy Sauce
Recipe type: Side
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
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 the Chinese chicken meatballs hot with fried rice or Hakka noodles.
Recipe by Flavor Quotient at