Cheesy Sichuan Chicken Rice Balls

Cheesy Sichuan Chicken Rice Balls

Serves 4
Prep time 10mins
Idle time: 1hr
Cooking time : 20mins


  • 4-1/2 cups water
  • 2 cups uncooked long grain rice
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 eggs, beaten
  • 1 1/2 tbsp of Sprig Sichuan Chilli Paste
  • 1 cup grated Parmesan cheese
  • 2 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 4 tbsp finely chopped onion
  • 2 green chillies finely chopped
  • 2 cups of ground chicken
  • 1-3/4 cups seasoned bread crumbs/rolled oats
  • 2 cups all purpose flour
  • Oil for deep-fat frying


  • In a large saucepan, bring the water, rice, 1 tbsp of oil, salt and pepper to a boil. Cook until the rice is tender.
  • In a large pan, heat the remaining oil. Sautee garlic, ginger, chillies and onion.
  • When the raw smell of the spices is gone, add the ground chicken.
  • Mix the Sichuan chilly paste with 1/4th cup pf water and add it to the chicken on the pan.
  • When the chicken is cooked and oil starts to reappear, add the cooked rice.
  • Mix well. Add the cheese and turn the flame when cheese just starts to melt.
  • Let it cool down for 5 mins and then roll the rice cheese mixture into small balls.
  • Refrigerate it for an hour or overnight.
  • In a large bowl beat the eggs. Add some salt and pepper to taste.
  • Coat the rice balls (one at a time) in the egg batter, followed by all purpose flour, egg batter again and finally with the bread crumbs/rolled oats.
  • Heat oil in a deep fryer/wok. Fry rice balls, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels.
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