How to make cannabis-infused chicken balls with cannabutter

Published Jun 11, 2020 11:00 a.m. ET
iStock / gvictoria

Chicken balls are a huge hit with all ages, and there is something about the way that sweet and sour sauce slowly drizzles down the sides that can make your mouth water instantly, but these little balls of delight are often thought to be too challenging to make from scratch. Though we highly recommend finding a good Chinese food restaurant to get some regular chicken balls if you’re too tired to cook, but you’ll find they are always a hundred times better when they are made from scratch.

Chicken balls recipe

These battered chicken meatballs are delicious on their own, but even better when paired with a tangy sauce or a rich and thick sour cream or dressing mixture. Since they are in small, bite-sized portions, it usually takes between 6 and 8 chicken balls to make one single serving, so don’t forget to divide the batch accordingly for a mild, yet intoxicating dose of cannabutter. If you don’t have cannabutter on hand, then you can also substitute cannabis-infused vegetable oil in its place.

Preparation time: 10 minutes

Cooking time: 5 minutes

Calories per serving: 97

Servings: 4 (approximately 25-30 chicken balls)


  • 4 chicken breasts
  • 2 eggs
  • 1 cup all-purpose flour
  • 2/3 cup milk
  • 1 tablespoon cannabutter
  • 2 teaspoons baking powder


  • Knife
  • Mixing spoon
  • 2 bowls
  • Electric mixer
  • Deep fryer
  • Tongs
  • Paper towels
  • Serving plate


  1. Start by turning on the deep fryer so that it can warm up, unwrapping the chicken breasts, and chopping them into bite-sized cubes.

  2. In one bowl, add the flour, salt, and baking powder and then sift them together.

  3. In another bowl, add the milk, cannabutter, and eggs and then whip them together using an electric mixer.

  4. Slowly add the bowl of liquid ingredients to the dry ones, mixing them thoroughly as you go until you have a smooth batter.

  5. Dump the chicken cubes into the bowl of batter and stir them around until they are all nicely coated in the batter.

  6. Use a large spoon to scoop each chicken piece out of the bowl and into a dry fryer. Fry them for 2-3 minutes per side, flipping halfway through.

  7. Once the chicken balls are golden brown, they are ready to be plated. The best way to do this is to line a serving platter with paper towels and place them on top of the absorbent layer as it will soak up any residual grease.


Sweet and sour sauce recipe

This from-scratch sweet and sour sauce recipe is perfect for chicken balls, but it also works nicely on ground chicken or beef meatballs, fish, or with a nice bowl of nice. It adds just enough flavor to bring any dish to life without overpowering the natural ones found within the topped ingredient of choice, so feel free to experiment after you’ve mastered how to make it at home.

That all sounds pretty fantastic, but it’s not the best part about this sweet and sour sauce recipe. Though it’s included with a cannabis-focused meal idea, it’s not infused at all with cannabinoids. That means that anything extra you have leftover can be stored in the fridge and enjoyed over the next few days by everyone in the family.

Preparation time: 2 minutes

Cooking time: 10 minutes

Calories per serving: 43

Servings: 6


  • ¾ cup white granulated sugar
  • 2/3 cup water
  • 1/3 cup white vinegar
  • ¼ cup of soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon ketchup


  • Saucepan
  • Spoon
  • Whisk
  • Measuring cup


  1. Add all of the ingredients to a medium-sized saucepan, then place them on a burner that is set to medium heat.

  2. Slowly bring the mixture to a boil, whisking the ingredients together regularly until it reaches a consistent bubble.

  3. Reduce the heat enough to maintain a steady simmer and continue to cook the sweet and sour sauce until it is as thick as you like it.

For chicken balls, this sweet and sour sauce is typically served piping hot, so it’s a good idea to make it fresh when it’s needed. However, if you can’t do that, then you can always make it up to three days in advance and warm it all up once the chicken balls are hot and ready to be served.

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