Daily Cooking Quest

Bakso Ayam

Making homemade Indonesian chicken meatballs (bakso ayam) at home. You can enjoy the meatballs as is, or use them in many other Indonesian recipes.

Bakso is definitely one of Indonesian most favorite food. Popular meatballs include bakso ayam (chicken meatballs), bakso sapi (beef meatballs), and bakso ikan (fish meatballs). The method of making meatballs are more or less the same, so I will just share how to make bakso ayam (chicken meatballs) and hopefully you can experiment with other meat of your choice.

Bakso Ayam - Indonesian Chicken Meatballs

Bouncy and Juicy

The most prized textures in our meatballs are how bouncy and how juicy they are. Each bite into a meatball should give a satisfying crunch and a burst of juice should be perceptible. The key to produce this desired textures lies in the addition of cold water into the meat, and also in cooking the meatballs in a pot of just barely simmering hot water. Dive into the recipe for more details and you should end up with a batch of homemade bouncy and juicy meatballs!

Bakso Ayam - Indonesian Chicken Meatballs

Bakso Ayam

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: ~ 3 dozens meatballs


  • 500 gram boneless skinless chicken breast, ground
  • 5 tablespoon ice cold water
  • 4 cloves garlic, grated
  • 1 teaspoon salt
  • 1/2 tablespoon sugar
  • 1 teaspoon baking powder
  • 2 tablespoon tapioca starch (or corn starch)
  • 1 tablespoon oil
  • 4 tablespoon ice cold water


  1. Place ground chicken in a large mixing bowl, slowly add the 5 tablespoon of ice cold water a tablespoon at a time, stirring until fully incorporated with each addition.
  2. In another bowl, whisk together grated garlic, salt, sugar, baking powder, tapioca starch, oil, and 4 tablespoon of ice cold water. Slowly pour this solution to the ground chicken, and stir until fully incorporated.
  3. Wrap the mixing bowl with a saran plastic, and chill the chicken mixture in the fridge for at least 30 minutes and up to 2 hours.
  4. Boil water in a large pot. Fill a large mixing bowl with ice cold water and plenty of ice cubes.
  5. Once the water boils, reduce heat until water is just barely simmering, then drop tablespoonful of chicken mixture (I shape with 2 tablespoons into roundish shape) into the pot of hot water. Once the meatball floats to the surface, wait another 30 seconds, then scoop it out from the hot water and plunge in the prepared ice cubes and cold water bowl. You may want to keep adding ice cubes as more and more cooked meatballs are added into the bowl to keep the temperature as cold as possible.
  6. The chicken balls are fully cooked at this stage, and you can definitely enjoy them as is if you want, but I will share several recipes in the following posts on how to enjoy these delicious bouncy and juicy chicken meatballs.


  • Jolanda Legiman says:

    Dear Anita, thank you very much for this quite well explained recipe. I tried it and it came out very well! Kind regards Jolanda

    • Anita says:

      You are welcome Jolanda. I am very happy you like the recipe and the resulting bakso. :)

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