Crispy chicken balls are made with chunks of tender chicken breasts, deep-fried in a tooth-shatteringly crispy batter. Dip them in a tangy sweet and sour sauce for an authentic Chinese fakeaway treat!
No matter what I'm ordering from a Chinese takeaway, I always order a bag of deep-fried crispy chicken balls with sweet and sour sauce 'for the table'.
I use the term 'for the table' loosely because I normally end up eating most of them myself! I can't stop. The crunch of crispy batter coupled with the juiciness of the chicken and the tanginess of the sweet and sour sauce makes my mouth water. I'm drooling right this minute at the thought!
So I decided to make my own version I can enjoy whenever the crispy chicken ball craving hits. What I like about my version is that it includes a teaspoon of sesame oil for extra flavour!
The chicken balls are easy to make. Simple whisk up a quick batter, add chicken pieces and fry in sunflower oil until the chicken balls are crispy.
Here is the recipe - I hope you enjoy it.
I like to dip these crispy chicken balls in sweet and sour sauce - you can see how to make it in this sweet and sour chicken recipe. But sometimes I feel like a more savoury taste so I use the satay sauce from my satay chicken and broccoli recipe.
Jump to:
Ingredients
These are the ingredients for the chicken and the batter.
Depending on the size of your chicken breasts, you will get about 12 chicken cubes per breast. You may have a small amount of batter left over.
**You can find the exact measurements for these ingredients on the printable recipe card at the end of the post**
- Chicken breasts - I like to use chicken breasts for this recipe as they tend to cook faster than chicken thighs. You can use boneless chicken thighs if you prefer but you may have to cook the chicken balls for longer to allow the chicken sufficient time to cook.
- Flour - this is self-raising flour. You can use plain flour instead, but add 1 teaspoon of baking powder for every cup of flour.
- Milk and water - I use a mixture of milk and water as I find this creates a lighter batter.
- Sunflower oil - this is used for frying the chicken balls. You can use any neutral-flavoured oil, such as canola. Don't use olive oil - it doesn't have a high enough smoke point and is therefore not suitable to use for deep-frying.
- Flavouring and seasoning (I was so keen to get on with the recipe that I quite forgot to add these ingredients to the photo):
- Bicarbonate of soda - you won't need much - half a teaspoon will be sufficient. The bicarbonate of soda helps the batter turn crispy as it fries and also helps to tenderise the chicken.
- Salt - a small amount of salt both to sprinkle on the chicken pieces and added to the batter will improve the flavour.
- White pepper - not too much, a scant half teaspoon will be ample. It is used for seasoning the chicken along with the salt.
- Sesame oil - this is combined with the chicken before the chicken is coated in batter. It adds a slight Oriental flavour to the chicken. Sesame oil has a very strong flavour and is used in Eastern cooking for seasoning rather than frying. Don't add too much or it will over-power the flavour of the dish. If you don't like the flavour of sesame oil you can leave it out.
What to do
In a nutshell, here are the steps for making these crispy chicken balls:
- Cut the chicken into pieces and season with sesame oil, salt and pepper.
- Mix the batter and add the chicken.
- Allow it to rest for 15 minutes.
- Heat the oil and fry the chicken.
Cut the chicken breasts into evenly-sized pieces (approximately one and a half inches or 3 centimetres). Coat with salt and white pepper and stir in the sesame oil.
Tip all the ingredients for the batter into a mixing bowl and whisk until the batter is smooth and free from lumps.
Stir in the chicken pieces, cover the dish with a lid or plastic wrap and leave it in the refrigerator for 15 minutes.
Heat the oil in a wok or large saucepan and once it is hot add the chicken pieces one at a time. Fry for 4 to 5 minutes, turning the balls occasionally until they turn golden brown, and the chicken is cooked through.
Tips for a perfect result
Here are further notes that will ensure you get a perfect outcome every time:
- Cut the chicken into evenly-sized pieces so that they all cook at the same time.
- When making the batter only add half a cup of milk and half a cup of water initially. Whisk the batter until there are no lumps and then check the consistency. The batter should have a thick coating consistency.
- If the batter is too thin it will not coat the chicken as it is frying; if it is too thick it will be stodgy once fried.
- Let the chicken pieces rest in the batter in the refrigerator for 15 minutes (or longer if you have time) before frying. This achieves 2 things:
- the bicarbonate of soda will react with the protein in the chicken to soften it and make it more tender;
- cold batter will be crispier than batter cooked at room temperature.
- The amount of oil you will need depends on your pan. I like to use a wok because it has a smaller base area than a large saucepan and consequently does not need as much oil. You will need sufficient oil to fill your pan to a depth of about one and a half inches or 3 centimetres.
- The oil should have a temperature of 330F or 165C. If you don't have a thermometer, drop a teaspoon of batter into the hot oil. If it sinks to the bottom without any bubbles the oil is not hot enough. On the other hand, if it turns brown almost immediately the oil is too hot and should be allowed to cool slightly. You can also test the temperature by dipping the handle of a wooden spoon into the oil. If it bubbles gently you are good to go.
- Use your hand to take the chicken from the batter and drop individual pieces carefully into the oil. Do not allow the batter to drip off the chicken. The aim is to have the chicken fully coated in the batter.
- Do not overcrowd the pan. You should leave sufficient room to enable you to turn the chicken pieces easily. Fry the chicken balls in batches.
- Drain the fried chicken balls on a piece of kitchen paper towel. To keep them warm, transfer them to an ovenproof dish and leave them in a warm oven while you fry the remaining chicken.
- Cooked chicken will have an internal temperature of 165F or 74C. If you don't have a thermometer, cut one of the chicken pieces in half. It should be completely white with no pink showing.
- Leftover oil can be reused for making chips (or another batch of chicken balls)!
Variations
You can substitute the chicken for shelled raw prawns (or shrimp).
This batter is also suitable for frying fish.
Serving suggestions
I like to serve these chicken balls as a starter, with a sweet and sour dipping sauce. The sauce in this sweet and sour chicken recipe would be ideal. Otherwise, use your favourite shop-bought sauce.
If you would prefer a satay sauce, you can use the sauce from this satay chicken and broccoli recipe.
If you would prefer to serve the chicken balls as a main, simply pile them onto a bed of cooked noodles or rice and smother them with your choice of sauce.
If you want to add a side of vegetables, try this vegetable lo mein recipe.
Main equipment
I don't do enough deep-frying to justify using buying a deep-fat fryer. If you have one, by all means use it. Otherwise, I would recommend using a wok for frying, and a spider strainer for removing the chicken balls from the oil.
For mixing the batter you will need a mixing bowl.
Storage
These crispy chicken balls are definitely at their best when they have just been cooked. Once they stand for a while they can lose their crispiness.
However, I have found that if I have leftovers I can store them in the refrigerator for up to 2 days and reheat them on a baking tray in a hot oven for 6 to 8 minutes. The oven does crisp the batter up slightly, and they are perfectly edible, although not quite as crispy as freshly fried.
I haven't tried freezing the cooked chicken balls so I'm afraid I can't advise on freezing. If you do freeze (and reheat them) successfully, please let me know in the comments.
Save for later
If you want to try this recipe, why not save it to one of your Pinterest boards so you can find it easily? Click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my Asian-inspired recipes page for other Chinese fakeaway recipes. Here are a few chicken recipes that you might enjoy:
📋The recipe
Crispy chicken balls
(Click the stars to rate this recipe)
Equipment
- Wok
- Mixing bowl
- Sharp Knife
- Chopping Board
- Spider strainer
Ingredients
Chicken
- 2 large chicken breast fillets
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
Batter
- 1½ cups / 210 grams self-raising flour or add 1½ teaspoons baking powder to plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ½ cup / 120 ml milk
- ½ cup / 120 ml water
Additional
- 2 to 3 cups sunflower oil or neutral-flavoured vegetable oil
- ¼ cup / 60 ml water as needed
Instructions
- Cut the chicken breasts into evenly-sized pieces (approximately one and a half inches or 3 centimetres). Coat with salt and white pepper and stir in the sesame oil.2 large chicken breast fillets, 1 teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon white pepper
- Tip all the ingredients for the batter into a mixing bowl and whisk until the batter is smooth and free from lumps.1½ cups / 210 grams self-raising flour, ½ teaspoon bicarbonate of soda, ½ teaspoon salt, ½ cup / 120 ml milk, ½ cup / 120 ml water
- Check the consistency of the batter - it should have a thick coating consistency. If the batter is too thick add the additional water a little at a time until the right consistency is reached.¼ cup / 60 ml water
- Stir the chicken pieces into the batter, cover the dish with a lid or plastic wrap and leave it in the refrigerator for 15 minutes.
- Heat the oil in a wok or large saucepan and once it is hot add the chicken pieces one at a time. Fry for 4 to 5 minutes, turning the balls occasionally until they turn golden brown, and the chicken is cooked through. See Tips in the notes section.2 to 3 cups sunflower oil
- Remove the cooked chicken balls from the batter and drain on kitchen paper towel.
- Serve hot with sweet and sour dipping sauce.
Notes
- Cut the chicken into evenly-sized pieces so that they all cook at the same time.
- When making the batter only add half a cup of milk and half a cup of water initially. Whisk the batter until there are no lumps and then check the consistency. The batter should have a thick coating consistency.
- If the batter is too thin it will not coat the chicken as it is frying; if it is too thick it will be stodgy once fried.
- Let the chicken pieces rest in the batter in the refrigerator for 15 minutes (or longer if you have time) before frying. This achieves 2 things:
- the bicarbonate of soda will react with the protein in the chicken to soften it and make it more tender;
- cold batter will be crispier than batter cooked at room temperature.
- The amount of oil you will need depends on your pan. I like to use a wok because it has a smaller base area than a large saucepan and consequently does not need as much oil. You will need sufficient oil to fill your pan to a depth of about one and a half inches or 3 centimetres.
- The oil should have a temperature of 330F or 165C. If you don't have a thermometer, drop a teaspoon of batter into the hot oil. If it sinks to the bottom without any bubbles the oil is not hot enough. On the other hand, if it turns brown almost immediately the oil is too hot and should be allowed to cool slightly. You can also test the temperature by dipping the handle of a wooden spoon into the oil. If it bubbles gently you are good to go.
- Use your hand to take the chicken from the batter and drop individual pieces carefully into the oil. Do not allow the batter to drip off the chicken. The aim is to have the chicken fully coated in the batter.
- Do not overcrowd the pan. You should leave sufficient room to enable you to turn the chicken pieces easily.
- Drain the fried chicken balls on a piece of kitchen paper towel. To keep them warm, transfer them to an ovenproof dish and leave them in a warm oven while you fry the remaining chicken.
- Cooked chicken will have an internal temperature of 165F or 74C. If you don't have a thermometer, cut one of the chicken pieces in half. It should be completely white with no pink showing.
- Leftover oil can be reused for making chips (or another batch of chicken balls)!
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Teresa
Ths was absolutely delicious. Batter was perfect and cooked up just right.
Thank you
VJ
My pleasure - I'm so glad you enjoyed them. We love them too!
VJ
Fantastic - as good or if not better than any Chinese takeaway!