Why you’ll love this recipe
- These are a childhood favorite, offering a satisfyingly thick and crunchy batter surrounding tender chicken.
- They are incredibly simple to make, requiring only basic pantry staples like flour, salt, and baking powder.
- The use of carbonated water or soda in the batter creates a light, “tempura-like” texture that isn’t too heavy.
Key Ingredients
- Carbonated Water: The bubbles create tiny air pockets in the batter, making the crust lighter and crunchier.
- Sesame Oil: A small amount in the marinade adds a toasted, nutty depth that complements the fried exterior.
- Baking Powder: Essential for the “puff” factor that makes these look like traditional restaurant-style chicken balls.
✅Quick Tips: Ensure your oil is at the right temperature ($350^{\circ}F$); if it’s too cold, the batter will soak up oil and become greasy.
Key Steps
- #1: Cut chicken into large, uniform cubes so they all cook at the same rate inside the thick batter.
- #2: Whisk the batter gently; over-mixing can develop gluten and make the balls tough rather than crispy.
- #3: Fully submerge each piece of chicken in the batter before dropping it carefully into the hot oil.
Fried Chicken Balls (UK’s top rated Chinese Takeout)
Large cubes of marinated chicken are dipped in a puffy soda-water batter and deep-fried until golden brown. Serve them with your favorite sweet and sour dipping sauce for a fun family treat.
Ingredients:
Batter:
Instructions
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Cut the chicken breast into large cubes, sized according to how large you want each chicken ball to be. Season with sesame oil, white pepper, and salt. Marinate for at least 2 hours or overnight.
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In a bowl, combine all-purpose flour, baking powder, and salt. Gradually whisk in water or carbonated soda until a smooth batter forms.
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Coat the marinated chicken evenly in the batter.
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Heat oil in a pan over medium-high heat. Fry the chicken until golden and crisp. Remove and drain.
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Serve hot as is.
Chicken Balls, Fried, Easy
