Deep-Fried Chicken Balls, JAH Style! These aren’t your typical Chinese Chicken Balls with that Pancake batter. Instead, these are made with a Delicious Crunchy Batter and a nice chunk of Chicken with Sauce of choice. They’re absolutely the Best Chicken Balls, where the crunch stays. Unless, of course, they sit in the sauce, but even then, you still get a surprisingly crunchy batter considering.

Poly Flour

This is my secret to a superior Deep Fried Batter. There is nothing else like it. It is the way that the Poly Flour is interacting with the Cornstarch. The Flour is coated in lard. This is another reason you do not want to use butter in the Poly flour. Lard gives superior fat for Biscuits and when used for deep frying the results are incredible.

It’s all in the Lard, the Lard is mixed into the flour. When this batter goes on the food and then into the deep fryer, it results is some serious crunch. You’re not just deep-frying the outside. You’re actually heating up the lard within the batter and getting right in there, crisping the Batter from the inside out.

This batter stays extremely crunchy for a very long time, provided the food it is coating is dry. If after cooking, the inside still contains moisture, then this will steam the batter and no matter what kind of batter you use it will always go soggy.

However, for things like Chicken/Pork Balls, Dried or semi Dried Fish, Onions, and other relatively dry foods. This is a superior Batter by far. It can also be thinned out for tempura style.

JAH Deep Fry Batter for Chicken Balls

Try JAH Deep Fry Batter for yourself. I think you will be extremely happy that you now know the main secret to the best batter for deep frying.

If you’re already in the habit of having Poly Flour in supply. Then all you have to do is add 1/2 C Cornstarch and 1/2 C Cold Liquid, plus a tad more to adjust the consistency if needed. Set it aside for 10 minutes or more while the Oil heats up.

If not, then the Poly Flour has to be made first before combining it to make Deep Fry Batter.

Sometimes the mixture goes too thick. In the event, you find that it is way too thick. Just add some more cold water until you get a Thick Pancake Batter consistency. I always add 1/2 C of Cold water and then adjust.

To make it thicker, add equal amounts of Poly Flour and Cornstarch.

Deep Fried Chicken Balls

Frozen Chicken Breast

Let Frozen processed Chicken thaw, then chop into bite-size chunks. Cook in the oven until done. Batter with coating and Deep fry at 350 F until golden crisp. I find Frozen Processed Chicken breast needs to be overcooked a bit to get the same texture as real chicken breast. If you batter them straight from raw, they’re just no good.

Fresh Chicken Breast

While you can cook the Fresh Chicken Breast in the oven before coating and deep frying. It isn’t really needed. Frozen Chicken Breasts are a bit waterlogged and need to be cooked to get the correct texture and expel excess water. Fresh Chicken Breast doesn’t have this problem and is relatively dry.

Chop the Fresh Chicken Breast into bite-size chunks, about 1 inch. Batter and Deep Fry at 350 F — 375 F until golden crisp and done, about 5–8 minutes.

With a relatively short cook time for the size, you shouldn’t have to place them into the oven to finish. However, should you find yourself with Chicken not quite cooked through. Just deep fry for a couple more minutes or place them into the oven to cook through.

Deep Frying Chicken Balls

Use a large Wok or Pot for Deep Frying, filled 1/2–2/3 way with oil. With a Deep Fryer, the Chicken Balls will sink initially and then get stuck on the basket, which is no good. With a Wok they will initially sink but can be nudged around to release and to separate Chicken Balls that may have stuck together.

Place the Wok with Oil on Max Heat with a Thermometer to gauge the heat. Once the Oil is about 375 F, drop the Battered Chicken Balls in. The heat will drop to about 350 F. Deep Fry and toss around for 5 – 8 minutes with a pair of tongs. Then scoop out with a Spider unto a rack or screen to drain off excess grease.

Deep Fried Chicken Balls with Sauce

There are so many Sauces that can go over Deep Fried Chicken Balls, and the Chicken can be substituted with Pork too. Some choices are.