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 a 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
Ingredients
- 24 Chunks Chicken Breast - diced about 1 inch
- To Season Salt & White Pepper
- As Needed 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
- Diced Chicken: Dice the chicken breast into 1-inch chunks. Season with a bit of salt and white pepper.
- Batter: Prepare the poly flour to use for this recipe. Then combine 1/2 C of poly flour, cornstarch, and cold water in a bowl for the batter. Add more water if needed to get a good consistency. Add the chicken to the batter and mix. Leftover poly flour can be saved for other recipes.
- Deep Frying: Heat up a wok with oil to 350°F to 375°F. Quickly add half of the battered chicken one at a time. Wash your hands and break apart any chicken balls that have stuck together with tongs. Deep fry until golden & crisp, about 5 to 8 minutes. Repeat for the second batch.
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 that is 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 to 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.