A crispy, sweet, and spicy twist on my viral Honey Butter Chicken! These Korean-inspired honey butter chicken balls are packed with flavor, coated in a sticky, garlicky honey butter sauce, and are perfect for meal prep, Iftar, or an easy snack.

These bite-sized delights are golden brown, crunchy on the outside, and incredibly juicy inside. Serve them with rice, in sliders, or as an appetizer, and they’re guaranteed to be a hit!

Ingredients

For the Chicken Balls:

• 750g chicken breast, minced
• 1 red bell pepper, blended, chopped, and strained
• 2 tsp garlic powder
• 2 tsp black pepper
• 1 tsp white pepper
• 2 tsp chili flakes
• 2 tsp MSG (optional, but enhances flavor)
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• Handful of chopped spring onion greens

For the Coating:

• 1 egg, whipped
• 1 cup panko breadcrumbs

For the Honey Butter Sauce:

• 4-5 garlic cloves, chopped
• 2 tbsp butter (for sautéing garlic)
• 1 tbsp soy sauce
• 2 tbsp sriracha
• 1 tbsp brown sugar
• 1 tbsp chili flakes
• 2 tbsp butter (additional)
• 2 tbsp honey (adjust to taste)
• 2 tbsp cornstarch slurry (mix 2 tbsp cornstarch with ½ cup water)

How to Make Honey Butter Chicken Balls

Step 1: Prepare the Chicken Mixture

1. In a food processor or blender, mince the chicken breast and red bell pepper together.
2. Transfer to a mixing bowl and add garlic powder, black pepper, white pepper, chili flakes, MSG, sesame oil, oyster sauce, soy sauce, and chopped spring onions.
3. Mix everything well until the mixture is fully combined and holds together.

Step 2: Shape & Freeze the Chicken Balls

4. Lightly oil your hands and shape the mixture into bite-sized balls (about 1 inch in diameter).
5. Place the chicken balls on a tray lined with parchment paper and freeze them for 15 minutes before coating.

Step 3: Coat the Chicken Balls

6. Dip each chilled chicken ball into the whipped egg, then coat in panko breadcrumbs to ensure a crispy texture.

Step 4: Cook the Chicken Balls

Deep Frying Method:
7. Heat oil in a deep pan over medium heat. Fry the balls until golden brown and crispy (about 5-6 minutes). Remove and drain on a paper towel.

Air Fryer Method:
8. Preheat your air fryer to 180°C (350°F).
9. Lightly grease the air fryer basket and arrange the coated chicken balls.
10. Air fry for 12-15 minutes, shaking halfway through to ensure even crispiness.

Step 5: Make the Honey Butter Sauce

11. In a pan over medium heat, melt 2 tbsp butter and sauté chopped garlic until fragrant.
12. Add soy sauce, sriracha, brown sugar, chili flakes, and additional butter, stirring well.
13. Pour in honey and mix until everything is combined.
14. Slowly add the cornstarch slurry, stirring continuously until the sauce thickens into a glossy glaze.

Step 6: Coat & Serve

15. Toss the crispy chicken balls into the honey butter sauce, making sure each piece is fully coated.
16. Garnish with sesame seeds and chopped spring onions.
17. Serve immediately and enjoy!

How to Serve Honey Butter Chicken Balls

With Rice – Serve over steamed jasmine rice for a filling meal.
In Sliders – Stuff into mini burger buns with lettuce for honey butter chicken sliders.
As an Appetizer – Serve with toothpicks for an easy party snack.
With Noodles – Toss with stir-fried noodles for an Asian-inspired dish.

Why You’ll Love This Recipe

Inspired by my viral recipe – If you loved my Honey Butter Chicken, these bite-sized chicken balls are even easier to eat!
Crispy, juicy, and packed with flavor – A perfect balance of sweet, spicy, and savory in every bite.
Great for meal prep – Freeze them raw, then cook whenever needed.
Extra crispy & flavorful – The panko coating and double butter sauce make these absolutely irresistible.

Honey Butter Chicken Balls

These Korean-inspired honey butter chicken balls are packed with flavor, coated in a sticky, garlicky honey butter sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting time 15 minutes mins

Course Main Course, Side Dish

Cuisine asian fusion, korean

Ingredients

  

For the Chicken Balls:

• 750 g chicken breast minced
• 1 red bell pepper blended, chopped, and strained
• 2 tsp garlic powder
• 2 tsp black pepper
• 1 tsp white pepper
• 2 tsp chili flakes
• 2 tsp MSG optional, but enhances flavor
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• Handful of chopped spring onion greens

For the Coating:

• 1 egg whipped
• 1 cup panko breadcrumbs

For the Honey Butter Sauce:

• 4-5 garlic cloves chopped
• 2 tbsp butter for sautéing garlic
• 1 tbsp soy sauce
• 2 tbsp sriracha
• 1 tbsp brown sugar
• 1 tbsp chili flakes
• 2 tbsp butter additional
• 2 tbsp honey adjust to taste
• 2 tbsp cornstarch slurry mix 2 tbsp cornstarch with ½ cup water

Instructions

 

• In a food processor or blender, mince the chicken breast and red bell pepper together.
• Transfer to a mixing bowl and add garlic powder, black pepper, white pepper, chili flakes, MSG, sesame oil, oyster sauce, soy sauce, and chopped spring onions.
• Mix everything well until the mixture is fully combined and holds together.Lightly oil your hands and shape the mixture into bite-sized balls (about 1 inch in diameter).
• Place the chicken balls on a tray lined with parchment paper and freeze them for 15 minutes before coating.
• Dip each chilled chicken ball into the whipped egg, then coat in panko breadcrumbs to ensure a crispy texture.
• Heat oil in a deep pan over medium heat.
• Fry the balls until golden brown and crispy (about 5-6 minutes).
• Remove and drain on a paper towel.
• In a pan over medium heat, melt 2 tbsp butter and sauté chopped garlic until fragrant.
• Add soy sauce, sriracha, brown sugar, chili flakes, and additional butter, stirring well.
• Pour in honey and mix until everything is combined.
• Slowly add the cornstarch slurry, stirring continuously until the sauce thickens into a glossy glaze.
• Toss the crispy chicken balls into the honey butter sauce, making sure each piece is fully coated.
• Garnish with sesame seeds and chopped spring onions.
• Serve immediately and enjoy!

Keyword crispy chicken, korean fried chicken, honey butter, chicken, recipes

Frequently asked questions (FAQs)

1.Can I make these ahead of time?

Yes! You can freeze the uncooked chicken balls in an airtight container. When ready to eat, air fry or deep fry straight from frozen—no need to thaw!

2.Why should I freeze the chicken balls before coating?

Freezing for 15 minutes helps them hold their shape better when frying, making them extra crispy and juicy.

3.Can I use chicken thighs instead of breast?

Yes! Chicken thighs will make the meatballs extra juicy. Just ensure they are finely minced for a smooth mixture.

4.Can I bake these instead of frying?

Yes! Bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.

5.How do I make these extra crispy?

For an extra crispy texture, double-coat the chicken balls by dipping them twice in egg and panko breadcrumbs before frying.