Chinese Chicken Balls
Cowbridge Kitchen
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.
Traditionally Chicken Balls are served with Sweet & Sour Sauce but you can just as well serve these with Curry Sauce.
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.
35 mins Prep.
10 minutes Cooking time.
Time
8 Chicken Balls serving
Calories: 440
Protein: 24g
Fat: 24g
Carbohydrates: 34g
Fiber: N/A
Sugar: 6.4g
Nutrition
Servings
Difficulty
This is sometimes called crispy chicken or Crispy Chicken Balls and it is a popular Chinese takeaway dish.
Cost to make:
£3.91 / $4.95(Est.)
How to make Crispy 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.
Cuisine:Chinese
ingredients
1 - 2 Chicken Breast (20 balls approx.)
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
Cooking Instructions
-
For the Batter:
- 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.
- 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.
- 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.
- 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)
For the Sauce :
For the Chicken balls:
The Sweet and Sour sauce can be made beforehand then re-heated when the main dish is ready. Doing it this way makes cooking the main dish less stressful.