chicken balls

Restaurant-style Fried Chinese Chicken Balls with Sweet and Sauce recipe. Made with simple cupboard-friendly ingredients. Perfect as an appetizer or party snack!

Chinese Chicken Balls with Sweet and Sour Sauce

Chicken breast (About 18 oz

Corn starch

Vegetable oil

Sugar

Salt

White pepper

Sesame oil

Garlic paste ((Finely grated garlic) Or 1tsp garlic powder)

½ tsp Baking Soda

tsp Cornstarch

Plain flour (Or all purpose flour)

Cornstarch (Or potato starch)

tsp Baking soda (Or Bicarbonate of soda)

Water (Add more water if needed)

tbsp Ketchup

tbsp Tomato Puree (Or tomato concentrate)

tbsp White vinegar

Water

Cut the chicken breast into 1&quot; dices. Place them in a large mixing bowl and add all the seasoning ingredients, salt, sugar, white pepper, sesame oil, garlic paste, corn starch, and baking soda. Mix well, set aside, and marinate for 15-30 minutes. ( If you have more time you can leave it for 1 hour. )

Marinade the chicken

In a small saucepan, combine all the sweet and sour sauce ingredients, ketchup, vinegar, sugar, tomato puree, water, corn starch and salt. Mix well until corn starch dissolved, then turn on the heat to low-medium. Stir continuously until the sauce is thicken to desire consistency. Turn off the heat and let it cool down.

Make Sweet and Sour Sauce

Combine plain flour, corn starch, baking soda, and salt in a large bowl. Pour the cold water in, whisk well and make it into smooth batter. ( The batter should be medium thick. Add more water if needed. )

Add ½ cup of corn starch in the chicken marinade, coat each chicken piece with the corn starch. Then dip into the batter and turn to coat evenly.

Fry the battered chicken pieces with pre-heated high heat oil for 2-3 minutes until light brown.  ( about 350° F/ 180° C ) Remove from oil and set aside for 4-5 minutes. Repeat the process to remaining chicken pieces.

Then reheat the oil back to 350° F/ 180° C , fry the chicken 2nd time for 2-3 minutes until crispy golden brown. Remove from oil and transfer to cooling rack or paper towel.

Batter and Frying

These juicy and delicious ground Chicken Balls will bring home the taste of our beloved Asian street food right in your kitchen but are yummier and so much healthier! Serve them as snacks or party appetizers with your fave dipping sauce.

CHICKEN BALLS

chicken breast

garlic powder

onion powder

salt

pepper

baking powder

tapioca

water

celery or parsley (very finely chopped)

Cut chicken breast into small pieces and place in a food processor or blender.

Add onion powder, garlic powder, salt, ground pepper, starch, baking powder. Pulse for a couple of minutes gradually adding the ice water in between until it gets a homogeneous texture. Add  About 2-3 minutes depending on the speed of the processor. Add the chopped celery and pulse for another 20 seconds. Transfer content to a bowl.

Warm 6-8 cups of water in a large pot over low heat. Never let the water boil at all times. At the same time, prepare a large bowl with cold water.

Shaping. Lightly grease one hand with oil. Then scoop a fistful of the mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball into the pot of hot water. Do this to the rest of the mixture in batches making sure that the pot is not too full so the balls can float to the top.

Once the balls float let them cook for another 2-3 minutes then scoop them using a strainer and transfer them to the bowl with cold water. Once they have cooled down transfer them to a colander to drain excess water.

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Top 2 chicken balls recipes from across the web

The most viewed chicken balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chinese Chicken Balls with Sweet an...

CHICKEN BALLS

The most viewed chicken balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine