Have you tried chicken balls before?
I remember going to the Chinese Buffet years ago with friends and filling my plate with chicken balls, they were so good! Who’s with me?
Everything in a miniature form is fun to eat and these chicken balls are no different! The batter is similar to a pancake batter so they’re a little crisp on the outside with a fluffy texture on the inside. All of this surrounded by a piece of chicken is so good!
You might be wondering why I boil the chicken first. The batter cooks quite fast so boiling the chicken for a few minutes before deep frying ensures the chicken will be fully cooked.
Always have a meat thermometer on hand to measure the temperature to be on the safe side.
Hope you enjoy them as much as my family does!
4 chicken breasts, cubed
1 chicken bouillon cube
For the batter:
2 cups flour
1 tbsp baking powder
2 tsp salt
½ tsp pepper
2 cups mik
Oil for frying
1 cup flour for dipping
In a bowl whisk 2 cups flour with baking powder, salt & pepper
Add milk & egg; whisk together. The batter will be similar to a thick pancake batter
Boil chicken cubes with bouillon cube for about 3 minutes to cook half way (they’ll continue to cook in the oil)
Drain the water and allow chicken to cool
Heat oil to 350°
Set up a dipping station. One bowl of boiled chicken, one bowl of flour and one bowl for the batter.
Coat chicken in flour, shaking off any excess flour. Then dip into the batter. Continue until all chicken is in the batter.
Mix the chicken in the batter until they’re completely coated.
Carefully drop chicken pieces into the hot oil and cook until dark golden brown.
Transfer to a wire rack to drain oil.
Serve hot with your favourite dipping sauce.