How to make chicken potato cheese balls
How to make chicken potato cheese balls is a easy Filipino recipe that serves 4. 120 calories per serving. Recipe by Mimashey vlogs on YouTube.
Prep: 1 hr 5 min | Cook: 8 min | Total: 1 hr 28 min
Cost: $5.32 total, $1.33 per serving
Ingredients
- 500 g Potatoes (peeled, boiled until tender, then mashed)
- 300 g Chicken Breast (boiled, then shredded)
- 100 g Cheddar Cheese (cut into small cubes for the filling)
- 1 Egg (beaten, for coating)
- 2 Tbsp Cornstarch (first coating)
- 1 cup Bread Crumbs (final coating)
- 0.5 tsp Salt (lightly season the chicken)
- 0.25 tsp Black Pepper (ground, for seasoning)
Instructions
Boil Potatoes
Place the peeled potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook until the potatoes are fork‑tender, about 12‑15 minutes.
Time: PT15M
Boil Chicken
While the potatoes are cooking, place the chicken breast in a small pot, cover with water, add a pinch of salt and bring to a boil. Simmer until fully cooked, about 12‑15 minutes.
Time: PT15M
Cool and Mash Potatoes
Drain the potatoes in a colander and let them cool for 5 minutes. Mash them using a potato masher (or a fork) until smooth. Set aside.
Time: PT5M
Shred and Season Chicken
Remove the chicken from the pot, let it cool a few minutes, then shred it with two forks. Season with black pepper and a pinch of salt.
Time: PT5M
Combine Mash and Chicken
In a mixing bowl, combine the mashed potatoes and shredded chicken. Mix gently until evenly incorporated.
Time: PT5M
Form Balls with Cheese Center
Take a small handful of the mixture, flatten it in your hand, place a cube of cheese in the center, and roll back into a ball about 2‑3 cm in diameter. Repeat until the mixture is used (about 36 balls).
Time: PT10M
First Coat – Cornstarch
Place the cornstarch in a shallow dish. Roll each ball in the cornstarch, shaking off excess.
Time: PT2M
Second Coat – Egg
Beat the egg in a separate shallow dish. Dip each cornstarch‑coated ball into the beaten egg, ensuring full coverage.
Time: PT2M
Final Coat – Bread Crumbs
Place the bread crumbs in another shallow dish. Roll the egg‑coated balls in the breadcrumbs until fully covered. Arrange them on a tray.
Time: PT3M
Fry the Balls
Heat oil in a deep fryer or large frying pan to 350°F (175°C). Fry the balls in batches, turning gently, until golden brown and the cheese is melted, about 3‑4 minutes per batch.
Time: PT8M
Temperature: 350°F
Drain and Serve
Remove the fried balls with a slotted spoon, place on paper towels to drain excess oil, and serve hot with your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Egg, Dairy, Wheat, Corn
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes
- Instead of Chicken Breast: rotisserie chicken, cooked shredded chicken
- Instead of Cheddar Cheese: mozzarella, processed cheese
- Instead of Egg: egg white, flax egg
- Instead of Cornstarch: rice flour
- Instead of Bread Crumbs: panko, crushed crackers
Equipment Needed
- Large Pot
- Small Pot
- Colander
- Potato Masher (optional)
- Mixing Bowl
- Spatula
- Tray
- Frying Pan or Deep Fryer
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Boil potatoes until fully tender.
- Shred the boiled chicken while still warm.
- Form balls with a cheese center without breaking the outer layer.
- Maintain oil temperature at 350°F for an even golden crust.
Chef Tips from the Video
- Use a mix of cheddar and mozzarella for extra meltiness.
- For extra crispness, double‑coat: dip in egg, breadcrumbs, then repeat the egg‑breadcrumb step.
- Serve with a side of sweet chili sauce or a garlic‑soy dip for contrast.
Troubleshooting
Balls fall apart during shaping.
Make sure the potatoes are well‑mashed and not too watery. Add a little extra bread crumbs or a second egg to bind.
Coating slides off before frying.
Dry the balls on paper towels after the breadcrumb coating, or refrigerate briefly to set the crust.
Cheese leaks out while frying.
Seal the cheese inside tightly and ensure the outer layer is fully covered with breadcrumbs before frying.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) for 5‑7 minutes.
Freezer: Freeze uncooked, coated balls on a tray, then transfer to a zip‑lock bag. Up to 1 month. Fry from frozen, adding 1‑2 extra minutes.
Room temperature: Not recommended; the filling may spoil.
Make-Ahead Tips
- Prepare the potato‑chicken mixture a day ahead and refrigerate; shape the balls just before cooking.
- Coated but unfried balls can be frozen on a tray, then transferred to a bag for later use.
Frequently Asked Questions
What is the cultural significance and history of Cheesy Chicken Potato Balls in Filipino cuisine?
While not a traditional Filipino dish, potato balls (known locally as "tortang patatas" or "bola‑bola") have become popular street‑food snacks. Mimashey Vlogs adapts this concept by adding chicken and cheese, reflecting modern Filipino fusion trends that blend Western comfort foods with local flavors.
What are the traditional regional variations of potato‑based snacks in the Philippines?
In the Visayas and Luzon, you’ll find "ukoy" (shrimp and vegetable fritters) and "tortang talong" (eggplant omelet). Some regions serve plain mashed‑potato fritters, while others add pork or shrimp. The cheesy chicken version is a newer, urban adaptation.
How is Cheesy Chicken Potato Balls traditionally served in Filipino gatherings?
They are typically served hot as a finger food during parties, fiestas, or merienda (snack time). They are presented on a platter with dipping sauces such as sweet chili, banana ketchup, or garlic mayo.
What occasions or celebrations is Cheesy Chicken Potato Balls associated with in Filipino culture?
These bite‑size snacks are popular at birthdays, family reunions, and street‑food festivals. Their easy‑to‑hold shape makes them perfect for buffet tables and casual gatherings.
What authentic ingredients are used in traditional Filipino potato snacks versus this recipe?
Traditional Filipino potato fritters often use plain potatoes, salt, and sometimes fish sauce. This recipe adds chicken, cheese, cornstarch, and breadcrumbs, which are modern twists not typically found in classic versions.
What other Filipino dishes pair well with Cheesy Chicken Potato Balls?
Serve them alongside other finger foods like lumpiang shanghai (spring rolls), kikiam, or a fresh cucumber salad with vinegar. A cold beverage such as sago’t gulaman or a light lager balances the richness.
What are the most common mistakes to avoid when making Cheesy Chicken Potato Balls?
Common errors include over‑mixing the mash, which makes the balls mushy, and frying at too low a temperature, which results in soggy coating. Also, be sure the cheese is sealed inside to prevent leakage.
Why does this Cheesy Chicken Potato Balls recipe use a three‑step coating (cornstarch, egg, breadcrumbs) instead of just breadcrumbs?
The cornstarch creates a dry surface that helps the egg adhere, while the egg acts as a binder for the breadcrumbs. This layered coating yields a lighter, crispier crust compared to a single breadcrumb coating.
Can I make Cheesy Chicken Potato Balls ahead of time and how should I store them?
Yes. You can prepare the mixture and shape the balls up to 24 hours ahead. Store them uncovered in the refrigerator, then coat and fry when ready. Uncooked coated balls also freeze well for up to a month.
What does the YouTube channel Mimashey Vlogs specialize in?
Mimashey Vlogs focuses on easy, home‑cooked Filipino recipes, snack ideas, and quick meal hacks that appeal to busy families and students. The channel emphasizes simple techniques and affordable ingredients.
How does the YouTube channel Mimashey Vlogs' approach to Filipino cooking differ from other Filipino cooking channels?
Mimashey Vlogs often blends traditional Filipino flavors with modern twists, like adding cheese or Western-style coatings, and presents the recipes in a fast‑paced, vlog‑style format that highlights everyday kitchen tools rather than professional equipment.
Last updated: September 2, 2026
