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.
Servings: 24 Chicken Balls
Equipment
- 1 Wok
- 1 Bowl
- 1 Tongs
- 1 Spider
- 1 Straining Rack
Ingredients
- 24 Chunks Chicken Breast - About 1 inch
- To Season Salt & White Pepper
- Oil for Deep Frying
Deep Fry Batter
- 1/2 C JAH Poly Flour Recipe
- 1/2 C Cornstarch
- 1/2 C Cold Water - plus more if needed, see notes
Instructions
- 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.
Notes
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.