Spicy Chicken Bites With Cucumber Dip



40 appetizer servings (serving size: 1 chicken ball and 1 1/2 teaspoons dip)

Recipe from

Cooking Light

Nutritional Information

Calories 27
Caloriesfromfat 23 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 1.8 g
Fiber 0.1 g
Cholesterol 12 mg
Iron 0.2 mg
Sodium 50 mg
Calcium 16 mg


Cucumber Dip
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
1/4 cup minced onion
1 large clove garlic, minced
1 egg, lightly beaten
1/3 cup fine, dry breadcrumbs
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons vegetable oil, divided
1/4 teaspoon paprika, divided


Prepare Cucumber Dip, and chill.

Position knife blade in food processor bowl. Add half of chicken pieces, and pulse 6 times or until chicken is smooth. Spoon chicken into a large bowl. Repeat procedure with remaining half of chicken pieces, and add to puréed chicken in bowl. Stir in onion, garlic, and egg.

Combine breadcrumbs and next 6 ingredients; add to chicken mixture, stirring well. Shape mixture into 40 (1-inch) balls.

Dredge chicken balls in flour. Place half of chicken balls in an 11- x 7- x 1 1/2-inch baking dish. Microwave at MEDIUM-HIGH (70% power) 6 minutes, stirring every 2 minutes. Repeat with remaining chicken balls. (Microwaving the chicken balls before sautéing helps the soft chicken mixture hold its shape when cooked in the skillet.)

Combine 1 teaspoon oil and 1/8 teaspoon paprika in a large skillet; place over medium heat until hot. Add 20 chicken balls, and cook 10 minutes or until done, stirring occasionally. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining oil, paprika, and chicken balls. Serve warm with Cucumber Dip.

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note