Fried Chinese Chicken Balls Recipe

Chicken breast: Diced into bite-sized pieces, this is the main protein for the dish.

All-purpose flour: Forms the base of the batter, giving it structure.

Cornstarch: Adds crispiness to the batter, ensuring a light and crunchy texture.

Baking powder: Helps the batter to puff up and become airy when fried.

Salt: Enhances the flavor of the chicken and the batter.

Water: Used to create the batter, making it smooth and easy to coat the chicken.

Vegetable oil: Necessary for frying the chicken balls to a golden brown perfection.

When preparing the batter for the fried chicken balls, ensure that the water is ice-cold. This helps create a lighter, crispier coating. Additionally, make sure the oil is at the correct temperature of 350°F (175°C) before frying to avoid greasy results.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a great alternative for chicken in this recipe.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar crispy texture when fried and is also gluten-free.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and will give the chicken balls a crispy coating.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami, enhancing the overall taste of the chicken balls.

• water - Substitute with chicken broth: Using chicken broth instead of water adds more flavor to the batter.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and imparts a subtle, nutty flavor that complements fried dishes.

• Allow the fried chicken balls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled chicken balls in an airtight container. If stacking them, use parchment paper between layers to maintain their crispiness.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for about 10-15 minutes to restore their crisp texture.
• For longer storage, freeze the chicken balls. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the chicken balls to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat the oven to 375°F (190°C). Place the chicken balls on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the chicken balls lose their crispiness.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken balls on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the chicken balls with a bit of vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, turning halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken balls in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the chicken balls in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, turning occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the chicken balls on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken balls on the toaster oven tray.
  3. Lightly spray or brush with vegetable oil.
  4. Bake for 10-12 minutes, turning halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl used to combine the dry and wet ingredients to create a smooth batter.

• Whisk: A utensil used to blend the flour, cornstarch, baking powder, salt, and water together until smooth.

• Deep fryer: An appliance used to heat the oil to the required temperature of 350°F (175°C) for frying the chicken.

• Tongs: A tool used to dip the chicken pieces into the batter and to handle the hot chicken pieces safely while frying.

• Paper towels: Used to drain excess oil from the fried chicken pieces after they are removed from the fryer.

• Plate: A flat dish used to hold the fried chicken pieces after they have been drained on paper towels.

Prepare ingredients in advance: Dice the chicken breast and measure out the flour, cornstarch, and other dry ingredients ahead of time.

Use a deep fryer: A deep fryer maintains a consistent temperature, ensuring even cooking and saving you from constantly adjusting the heat.

Batch frying: Fry the chicken pieces in batches to avoid overcrowding, which ensures they cook evenly and quickly.

Preheat oil: Start heating the vegetable oil while you prepare the batter to save time.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the chicken balls crispy.