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–+ servings
Crispy Chinese Chicken Balls

Crispy Chinese Chicken Balls for a Fun Family Feast

Crispy Chinese Chicken Balls are a delightful and easy appetizer that brings restaurant-quality flavor to your family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 balls
Course: Appetizer
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Balls
  • 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
  • 1 cup all-purpose flour substitute with gluten-free flour if needed
  • 1/2 cup cornstarch can be replaced with extra flour in a pinch
  • 2 teaspoons baking powder essential for the perfect texture
  • 1 teaspoon salt adjust according to your taste
  • 1 teaspoon black pepper adjust according to your taste
  • 1 teaspoon garlic powder or fresh garlic if preferred
  • 1 teaspoon onion powder or fresh onion if preferred
  • 1 cup cold water ensures a crispy result
For the Tangy Sweet Sauce
  • 1/2 cup sugar consider alternative sweeteners for a lighter option
  • 1/4 cup rice vinegar apple cider vinegar works as a substitute
  • 1/2 cup ketchup or tomato paste mixed with sugar
  • 2 tablespoons soy sauce opt for low-sodium soy sauce for a healthier twist
  • 2 tablespoons cornstarch for thickening, mix with water before adding
  • 1 tablespoon sesame oil olive oil is a good alternative
  • 1/4 teaspoon red pepper flakes optional, adjust to fit your spice tolerance

Equipment

  • mixing bowl
  • Deep frying pan
  • Thermometer
  • Saucepan
  • tongs
  • Paper Towels

Method
 

Batter Preparation
  1. In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk well to create a uniform mixture. Gradually add cold water while stirring to ensure a thick, smooth batter.
Frying Preparation
  1. In a deep frying pan or pot, pour in enough oil to submerge the chicken balls and heat it to 350°F (175°C). Prepare your frying area with paper towels.
Coating the Chicken
  1. Once the oil is hot, take bite-sized pieces of chicken and dip them into the batter, ensuring each piece is coated. Shake off excess batter to prevent clumps.
Frying the Chicken Balls
  1. Carefully lower the coated chicken pieces into the hot oil. Fry in batches for about 5-7 minutes, turning occasionally until golden brown and crispy.
Cooling and Draining
  1. Transfer the fried chicken balls to a plate lined with paper towels to absorb excess oil. Allow them to cool slightly.
Making the Sauce
  1. In a saucepan over medium heat, combine sugar, rice vinegar, ketchup, soy sauce, and sesame oil. Stir until the sugar dissolves.
Thickening the Sauce
  1. Bring the sauce to a gentle boil. Prepare a cornstarch slurry and gradually stir it into the sauce until it thickens. Optionally, add red pepper flakes.
Serving
  1. Remove the sauce from heat and let it cool slightly. Serve the crispy chicken balls warm with the tangy sweet sauce for dipping.

Nutrition

Serving: 4ballsCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Monitor oil temperature and avoid overcrowding for best results. Freeze uncooked chicken balls for convenience.

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