1 delicious easy-fried Chinese chicken balls.
Ditch the takeout menu! Whip up these easy-fried Chinese chicken balls in under 30 minutes. Bite-sized chicken gets a crispy, light batter and cooks to golden deliciousness. Pair them with your favorite sweet and sour sauce for a restaurant-worthy meal at home.
1 Delicious Easy-Fried Chinese Chicken Balls
Description
1 delicious easy-fried Chinese chicken balls.
Skip the delivery menu! This recipe lets you recreate those crispy, juicy Chinese chicken balls you love, all in the comfort of your own kitchen—and in under 30 minutes.
The key lies in the light and airy batter. We use a combination of flour, cornstarch, and baking powder. Flour gives it structure, while cornstarch keeps it light and prevents greasiness. Baking powder adds a touch of lift for that delightful crunch.
Chicken thighs are your secret weapon here. They have more flavor and moisture than breasts, ensuring your chicken balls stay juicy even after frying. Cut them into bite-sized pieces for even cooking.
Don't be intimidated by deep-frying! Use a neutral oil with a high smoke point (canola or vegetable oil) and heat it to 375°F (190°C). This ensures the chicken cooks through without burning the batter.
Don't overcrowd the pan; fry the chicken balls in batches to keep the oil hot and prevent sticking.
Use a slotted spoon to remove the chicken and let the excess oil drain.
Transfer them to paper towels to absorb any remaining oil before serving.
No chicken balls are complete without their signature sauce. While store-bought options work, making your own is surprisingly simple. Combine ketchup, pineapple chunks (with juice! ), vinegar, brown sugar, soy sauce, and a touch of cornstarch for thickening. Simmer it all together for a tangy, sweet, and flavorful dipping sauce.
Serve your Easy Fried Chicken Balls piping hot with the homemade sweet and sour sauce. Pair them with steamed rice or stir-fried vegetables for a complete and delicious meal in minutes.
Ingredients
Batter:
Chicken:
Instructions
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Whip Up a Light and Crispy Batter:
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In a large bowl, whisk together the flour, baking powder, and salt.
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Give it a touch of Asian flair with a drizzle of sesame oil.
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Slowly whisk in water until you get a smooth batter with the consistency of cream.
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This is key to a light and crispy texture! Let it rest for at least 30 minutes to further enhance the crispiness.
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Heat up the oil and prepare the chicken.
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Fill your deep pan or wok with oil and slowly heat it to 375°F (190°C) for perfect frying.
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In a shallow dish, combine cornstarch and white pepper to create a dry dusting for the chicken.
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Coat each chicken piece in the cornstarch mixture for extra crispness.
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Dip the coated chicken pieces into the batter, making sure they're fully covered.
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Fry for Golden Perfection in Batches:
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Carefully add the battered chicken to the hot oil, working in batches to avoid overcrowding the pan.
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Fry the chicken for 4-5 minutes per batch, until they're golden brown and cooked through with no pink center.
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Use an instant-read thermometer to check for doneness; the internal temperature should reach at least 165°F (74°C).
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Once cooked, transfer the chicken to a clean kitchen towel, using a slotted spoon to drain any excess oil.
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This will help maintain that crispy texture!
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Note:
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This recipe estimates the oil used for frying based on 10% being absorbed by the food.
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The actual amount of oil absorbed can vary depending on cooking conditions and the type of oil used.
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The nutritional information for the oil used for frying assumes only 10% is absorbed by the food during cooking.
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In reality, the amount of oil absorbed can be affected by factors like cooking time and temperature, how dense the food is, and the specific type of oil used.
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It's important to note that the oil content in this recipe is an estimate, assuming only 10% gets absorbed by the food.
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Cooking factors and the type of oil used can significantly impact the actual amount of oil absorbed.