chicken breaded balls in skewers with pasta

Ginger Chicken Lolli-Pops

Chopped chicken mixed with soy sauce, raw sugar, salt, rice wine vinegar, minced onion and ginger, chopped green onion and panko bread crumbs, all rolled into one-bite Asian flavor bombs.


1/2 cup sweet red chili wing glaze item #4300
2 lbs boneless/skinless chicken, rough chopped item #30680
1/8 cup raw sugar
1/8 teaspoon kosher salt
2 tablespoon white, minced onion
1 tablespoon rice wine vinegar
1 tablespoon peeled, minced ginger
1/3 cup rough chopped green onion
1/2 tablespoon minced garlic
2 large, beaten whole egg
1/2 cup panko bread crumbs


  • Using a medium size bowl, mix the soy sauce, sugar, pepper, rice wine vinegar, onion, ginger, green onion and garlic well and reserve.
  • Using a food processor chop the chicken thigh until fine in small batches of three.
  • Once each batch is ground, transfer to a clean mixing bowl.
  • On the last grind, add to the chicken the soy mixture, egg and mix well.
  • Fold this into the other two thirds and mix well.
  • Once all ingredients are mixed stir in the bread crumbs.
  • Let this stand covered in the refrigerator for at least one hour.
  • Portion into 2oz balls.
  • Place chicken balls on a baking sheet.
  • Dust with raw sugar, skewer and bake in a 350˚F oven until an internal temperature of 165˚F, cool and serve!

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