Crispy chicken balls in batter have become associated with Chinese takeaway food. The secret to making the perfect chicken Balls is all in the Batter Mix, get the batter right and you are halfway there.
Once you have made these Chicken Balls at home you will never need to buy them again, add some Egg Fried Rice and you have the perfect Chinese Take Away.
...
Historys of Chicken Balls
The history of Chinese chicken balls is a fascinating journey that reflects the evolution of Chinese cuisine in Western cultures, particularly in North America.
These bite-sized delights, often made from minced chicken coated in a crispy batter and deep-fried to golden perfection, are believed to have originated in Chinese restaurants that catered to Western tastes during the mid-20th century.
As Chinese immigrants settled in various parts of the world, they adapted traditional recipes to suit local palates, leading to the creation of dishes like chicken balls. The dish gained popularity for its appealing texture and flavour, often served with sweet and sour sauce, which further enhanced its appeal. Over the years, chicken balls have become a staple in many Chinese takeout menus, symbolizing a fusion of culinary traditions and the adaptability of Chinese cuisine.
Today, they are enjoyed not just for their taste but also as a nostalgic reminder of the cultural exchange that has shaped modern dining experiences.
Please read our Ad Policy
Serves: Two
Tricky
Cook in: 10 min
Prep: 35 min
What equipment do you need ?
Wok
Title
Black Steel Wok, Chinese Non Stick Frying Pan 30CM 12"
A Black Steel Wok is a traditional Chinese cooking vessel, designed for versatility and efficiency in the kitchen.
£8.95 (Est.)
Video : Cooking Chinese Crispy Chicken Balls
Video may vary from this recipe
What are Chicken Balls
Not sure how Battered Chicken Balls became an iconic Chinese dish, but it is one of the most popular Chinese takeaway foods of the modern time.
Small pieces of chicken coated in Batter and fried in oil.
Chicken balls in batter are served in many different cuisines including Chinese, Indian and Italian. They are often served with Rice.
Other accompaniments include Curry Sauce and Sweet & Sour....
Variations of Chinese Chicken Balls
Chinese chicken balls come in various adaptations, each offering a unique twist on the classic dish.
These variations often incorporate different seasonings, sauces, or cooking methods, allowing for a diverse range of flavours and textures.
From sweet and sour to spicy and savoury, the possibilities are endless, catering to a wide array of palates.
Whether served as an appetizer or a main course, these popular morsels continue to be a popular choice in both traditional and modern Chinese cuisine.
For the batter :
4 oz Plain flour
50 ml Olive oil
25 ml water
125 ml lager (beer)
For the Sauce :
4 tablespoons of pineapple juice (60 ml)
4 tablespoon white wine vinegar (60 ml)
40 g Soft brown Sugar
8 tablespoons of ketchup (120 ml )
4 tablespoon of light soy sauce (60 ml)
2 teaspoons cornflour
Splash of water
Egg freeNut free
Nutrition:
This is per 200g portion
8 Chicken Balls serving
Sieve the flour into a mixing bowl, then add the oil and water.
Mix this together with a fork for a few minutes.
Add the larger (beer) and mix well with a whisk or fork until you get a nice batter.
For the Sauce :
In a small pan , starting with the pineapple juice. Add together the Pineapple juice , Vinegar , Ketchup , Sugar and Soy Sauce.
Mix together and bring to the boil, then Simmer for a few minutes to finish.
Mix the cornflour with some water to form a thin paste.
When the ingredients are simmering , add the cornflour mix a little at a time mixing continually until the mixture is at the right consistency.
For the Chicken balls:
Cut your chicken breasts into medium size cubes , you should get about 8 - 10 out of each breast.
Put some cornflour into a container and add the diced chicken to it , cover the container with the lid and shake it until the chicken is fully coated in the cornflour.
In a wok or a chip pan , make sure that you have enough vegetable oil to comfortably cover the chicken balls, so that they can float when cooked. Get this oil to around 180 c (No hotter).
Take the diced chicken out of the cornflour and totally submerge and coat in your batter mix.
Then with a spoon , one at a time drop the chicken into the oil. Leaving a few seconds between each one so the do not stick together.
Let them fry for around 10 minutes or until the batter is a nice golden colour.
The balls will float when the chicken inside is cooked. (Always check with a temperature probe , they should be above 63 c (75 c is good)
Please read our Ad Policy
Chefs Tips for making Chinese Chicken Balls
What type of oil is best for frying chicken balls?
When selecting the ideal oil for frying chicken balls, it is essential to consider oils with high smoke points and neutral flavours. Oils such as canola, peanut, or vegetable oil are excellent choices, as they can withstand the high temperatures required for frying without breaking down.
Are chicken balls gluten-free?
No, Typically, traditional chicken balls may contain breadcrumbs or flour, which are sources of gluten.
Can chicken balls be baked instead of fried?
No, the batter needs to be deep fried.
What type of chicken is best for chicken balls?
Chicken breast offers a lean option with a mild flavor, while thigh meat provides a richer taste and juiciness.
Cuisine:Chinese
