Deep Fried Chicken Balls

Deep Fried Chicken Balls
Chinese Chicken Balls Header

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.

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.

Poly Flour

Poly Flour Ingredients

  • 3 C Flour
  • 1/2 C Lard
  • 2 Tbl Baking Powder & Sugar
  • 1 Tbl Kosher Salt
  1. 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.
  2. 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.

Deep Fry Batter

Deep Fry Batter

Combine 1/2 C of each below and refrigerate for 10 minutes. Add more water if needed to get the correct consistency.

  • Poly Flour
  • Cornstarch
  • Cold Liquid or more for thin

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.

Chinese Chicken Balls
Chinese Chicken Balls
Chinese Pork Balls
Chinese Pork Balls

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 Deep Fried Chicken Balls

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

Sweet and Sour Chicken Balls

Cherry Sweet & Sour Sauce

A very quick Cherry Sweet & Sour Sauce using Kool-Aid. Just add water to the dry mix and cook until thickened.

Chinese Sweet & Sour Sauce

Chinese Sweet & Sour Sauce

Real Restaurant Quality Red Chinese Sweet & Sour Sauce.

Sweet and Sour Pineapple Sauce

Pineapple Chicken Sauce

Seriously Good Sweet & Sour Pineapple Sauce.

Chinese Chicken Balls Pin

Deep Fried Chicken Balls

Golden Crunchy Chicken or Pork Balls, perfect with a Chinese Sauce such as Sweet & Sour Sauce.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American, Asian, Canadian
Keyword: Chicken Balls, Chinese Chicken Balls, Deep Fried Chicken Balls, Sweet & Sour Chicken Balls
Servings: 24 Chicken Balls
Author: JAH


  • 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.


I have had some batches of Deep Fry Batter go thicker than others, possibly due to the type of Cornstarch or Baking Powder. To adjust for this, add more cold water to get a Thick Pancake Batter but still pourable.
To thicken, add equal amounts of Poly Flour & Cornstarch.
Deep Fry Temperature : Stick a thermometer on the side to gauge the heat and keep it around 350 F – 375 F. 
If using Frozen Processed Chicken Breast. Then cube and bake in the oven until no longer raw. Then Batter and Deep Fry for best results. 
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