Deep Fried Chicken Balls
Deep-Fried Chicken Balls. Delicious Crunchy Battered Chicken or Pork Balls with Sauce of your choice. Made with JAH Deep Fry Batter.
These are 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.
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.
- 3 C Flour
- 1/2 C Lard
- 2 Tbl Baking Powder & Sugar
- 1 Tbl Kosher Salt
- Combine all Ingredients together and mix in a Dough Mixer with a Paddle for 5 minutes or in a Food Processor for 1–2 minutes or until well combined.
- Store in airtight container on a shelf or cupboards in a cool place.
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.
Excellent for scooping out a good amount of the Chicken Balls to strain and transfer to a wired rack.
Hot Chicken Balls
Transfer the Chicken Balls to a wired rack to drain off excess grease while cooling.
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 of the choices are
A very quick Cherry Sweet & Sour Sauce using Kool-Aid. Just add water to the dry mix and cook until thickened.
Real Restaurant Quality Red Chinese Sweet & Sour Sauce.
Seriously Good Sweet & Sour Pineapple Sauce.
Deep Fried Chicken Balls
- 1 Wok
- 1 Bowl
- 1 Tongs
- 1 Spider
- 1 Straining Rack
- 24 Chunks Chicken Breast or Pork - About 1 inch
- To Season Salt & White Pepper
- 1/2 C JAH Poly Flour Recipe
- 1/2 C Cornstarch
- 1/2 C Cold Water - plus more if needed, see notes
- Cube the Chicken Breast 1 inch, Pat them dry and Season with a bit of Salt and White Pepper. Prepare the Poly Flour to use for this recipe. Then combine 1/2 C of Poly Flour, Cornstarch and Cold Water each into a bowl for the Batter. Add more water if needed to get a good consistency. Left over Poly Flour can be saved for other recipes.
- Heat up a Wok with Oil to 350 F – 375 F. Add the Chicken to the batter and mix.
- Drop 12 pieces of battered chicken into the Wok and Deep fry until Golden & Crisp, about 5 – 8 minutes. Repeat for the second batch.
- Set aside on some Paper Towel or a Rack to strain excess grease.
- Jerk ChickenJuicy, Fall off the Bone, Charred Crispy Jerk Chicken with that addictive taste and just the right Hit of Heat, that you can control. Make it as Mild, Medium, Spicy or Hot as desired. The Jerk Marinade is made up in a Jar in about … Read more
- Cabbage Roll SoupWhat a wonderful Savory Cabbage Roll Soup made from Salted Tender Cabbage and Rice with Parsley, Tarragon & Caraway to add that Cabbage Roll taste. This soup is based on the Vegetable Soup and can include a variety of meats, such as ground Beef, Pork, … Read more
- Swiss SteakFork Tender Swiss Steak with a Flavorful Beefy Tomato Sauce. Done Stove top, in a Slow Cooker or Oven Braised for a Delicious Comforting Meal. Add in your choice of herbs to shape the Flavors and serve with Mashed, Roasted or Steamed Potatoes, Crispy Fries, … Read more