Chinese Chicken Balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g boneless skinless chicken breast, cut into 1-inch cubes
02 -
½ cup corn starch (plus extra for coating)
03 -
Vegetable oil for deep frying
→ Chicken Marinade
04 -
2 tsp sugar
05 -
1 tsp salt
06 -
¼ tsp white pepper
07 -
1 tsp sesame oil
08 -
1 tbsp garlic paste (or 1 tsp garlic powder)
09 -
½ tsp baking soda
10 -
1 tsp cornstarch
→ Batter
11 -
1 cup plain flour (all-purpose flour)
12 -
½ cup cornstarch
13 -
1 tsp baking soda
14 -
½ tsp salt
15 -
1 cup cold water
→ Sweet and Sour Sauce
16 -
4 tbsp ketchup
17 -
1 tbsp tomato puree
18 -
4 tbsp white vinegar
19 -
3 tbsp sugar
20 -
½ cup water
21 -
1 tsp cornstarch
22 -
½ tsp salt
# Instructions:
01 -
Cut the chicken breast into 1-inch cubes. Place them in a large mixing bowl and add all marinade ingredients: salt, sugar, white pepper, sesame oil, garlic paste, cornstarch, and baking soda. Mix well and marinate for 15-30 minutes (up to 1 hour if you have more time).
02 -
In a small saucepan, combine all sweet and sour sauce ingredients: ketchup, vinegar, sugar, tomato puree, water, cornstarch, and salt. Mix well until cornstarch is dissolved, then heat on low-medium. Stir continuously until the sauce thickens to your desired consistency. Turn off heat and let it cool.
03 -
In a large bowl, combine plain flour, cornstarch, baking soda, and salt. Pour in the cold water and whisk well to create a smooth, medium-thick batter. Add more water if needed for the right consistency.
04 -
Add ½ cup of cornstarch to the marinated chicken and coat each piece well. Then dip each chicken piece into the batter, turning to coat evenly.
05 -
Heat oil to approximately 350°F (180°C). Fry the battered chicken pieces for 2-3 minutes until light brown. Remove from oil and rest for 4-5 minutes. Work in batches to avoid overcrowding the oil.
06 -
Reheat the oil back to 350°F (180°C) and fry the chicken a second time for 2-3 minutes until crispy and golden brown. Transfer to a cooling rack or paper towel to drain excess oil.
07 -
Serve the crispy chicken balls immediately with the sweet and sour dipping sauce on the side.
# Notes:
01 -
For best results, double-fry the chicken - the first fry cooks the chicken through while the second fry creates that perfect crispy exterior.
02 -
Don't overcrowd the frying oil as this will drop the temperature and make the chicken greasy. Fry in batches if needed.
03 -
Use a mesh strainer to clear any floating bits from the oil between batches to prevent burning.