Coconut Chicken Balls | Recipes

Coconut Chicken Balls

(4) Ratings:
Prep Time:
Cooking Time:
Makes:40 chicken balls
Freezing:not recommended

Whether you’re watching the big game or enjoying dinner with the family, these savoury chicken balls with a coconut twist are sure to get everyone talking.


1 cup 250 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL corn starch
1 1/2 tsp 7 mL baking powder
1 1/2 tsp 7 mL baking soda
1 1/2 tsp 7 mL salt
1 tbsp 15 mL sugar
3/4 cup 175 mL sweetened, shredded coconut
1 1/3 cups 325 mL ice water
2 lb 900 g boneless, skinless chicken breast, cubed
Salt, pepper and cayenne pepper, to taste
Crisco® Canola Oil, for deep frying


  1. Heat oil in deep fryer or, large deep pot to 375°F (190°C). If using a deep pot, do not fill more than halfway.
  2. Combine first 7 ingredients in medium sized bowl. Whisk in ice water and mix well. Batter will be slightly lumpy.
  3. Season chicken with salt, pepper and cayenne pepper. Dip chicken into batter and carefully drop into hot oil.
  4. Fry 4 at a time for 4 to 5 minutes, until balls are golden brown and chicken is no longer pink inside. Remove with slotted spoon and place on paper towel lined serving plate. Serve immediately with sweet and sour sauce.

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