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.