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How to Make Thai Chicken Meatballs

If you are living abroad, you will understand the struggle of making your kitchen feel like home. Whenever I travel back to India from Thailand, I stuff my luggage with food items we don’t normally get here. I often pack dried calamari, shrimp paste, chili paste, condiments, local snacks and sweet. Luckily, we have a nearby supermarket that stocks Thai ingredients now, but we still don’t get everything.


Thai food I miss the most is Loog Chin or Thai meatballs. They’re varieties of meatballs which can be made with chicken, beef, pork, fish, shrimp and even calamari. Meatballs are an essential part of street food culture in Thailand. It’s also the most popular after-school food. The street vendors often sell meatballs in front of schools at the end of the day. Deep frying is the best way to speedily cater to the overwhelming demands. Different types of meatballs are skewed on sticks so you can easily grab and eat them on the spot.


Thai meatballs are quite different than the western ones. They have a dense, firm and chewy texture. Actually, the good meatballs should be bouncy as Thai people state. The meatballs should be big bites as they explode delicious meaty flavor in your mouth.


We don’t get that kind of meatballs here so I have to make them from scratch. Making Thai Meatballs is quite easy, but it does require a few techniques, and the process can be a little messy. I do enjoy making meatballs because it’s kind of fun. You can keep the meatballs in a fridge upto a week, and about 3 months in a freezer.

How to Make Chicken Thai Meatballs



500 gm boneless chicken

2 tsp ground white pepper

2 tsp salt

¾ cup ice water

3 tbsp tapioca flour

2 top baking powder



Roughly cut chicken and put pieces of chicken in food processor.


Add salt and ground white pepper. And blend for 5 minutes. The chicken should be smooth at this point.


Add tapioca flour and baking powder, and blend further for 3 minutes. The chicken will be almost like a sticky paste.


Transfer the chicken mixture into a bowl. Slowly add ice water a little at a time and knead the chicken mixture with your hand.


You need to do this for 10 minutes.


The temperature of the mixture should be cold all the time, and the texture should be very sticky.


Now wrap the bowl of mixture with cling film and rest it in the freezer for 30 minutes.


Take the chicken mixture out of the freezer and whip it with wooden spoon for 5 minutes. You should always whip it in one direction so the meatballs become nice and smooth.

Meanwhile bring a large pot of water to boil, and then reduce the heat until the water is still and not bubbling anymore.

Take a big handful of chicken mixture in your hand, squeeze the mixture out between your thumb and index finger, and it should look like a ball. Scoop it out with a wet spoon and drop it in hot water immediately. Do the rest to finish the chicken mixture.

All meatballs should rise on top when they’re ready.


Remove the meatballs and place them in chill water immediately.


Now your meatballs are ready to use. You can use them in soup, curry and stir fried dishes. You can also grill them or deep fry them as snacks.


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