For extra crispy chicken, double-fry the chicken. After the first fry, let the chicken cool slightly, then fry again for 1-2 minutes until deeply golden brown. To ensure even cooking, cut the chicken into uniformly sized cubes. If the batter becomes too thick while resting, add a tablespoon of water at a time until it reaches the desired consistency. Make sure the oil temperature is consistent for the perfect golden color.
Easy Fried Chinese Chicken Balls
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS49
Embark on a culinary adventure with these golden-crisped, succulent chicken bites! Infused with subtle Asian flavors, they offer an irresistible combination of textures and tastes that will transport your taste buds straight to the heart of Chinese cuisine. Perfect as an appetizer or a main course, these chicken balls are guaranteed to be a crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol65 mg
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Fiber1 g
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Protein27 g
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Saturated Fat2 g
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Sodium341 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Prepare the Batter (30 minutes resting time): In a large bowl, whisk together the flour, baking powder, and salt. Drizzle in the sesame oil. Gradually add water while whisking continuously until you achieve a smooth batter with the consistency of thick cream. Allow the batter to rest for at least 30 minutes to allow the gluten to relax, resulting in a lighter, crispier coating.
02
Step
5 mins
Heat the Oil (10 minutes): Fill a deep pan or wok with vegetable oil, ensuring there's enough depth for the chicken to float freely. Slowly heat the oil over medium-high heat until it reaches a temperature of 375 degrees F (190 degrees C). Use a kitchen thermometer to monitor the temperature for best results.
03
Step
5 mins
Coat the Chicken (10 minutes): In a large shallow dish, combine the cornstarch and ground white pepper. Toss the cubed chicken breasts in the cornstarch mixture, ensuring each piece is evenly coated. This helps to create a dry surface for the batter to adhere to. Then, dip each cornstarch-coated chicken piece into the prepared batter, ensuring it is fully and evenly coated.
04
Step
5 mins
Fry the Chicken (4-5 minutes per batch): Carefully place the battered chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 4 to 5 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to remove the fried chicken from the oil and transfer it to a clean kitchen towel to drain any excess oil.
05
StepServe Immediately: Serve hot and crispy with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or a spicy chili sauce. Enjoy!
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RECIPE REVIEWS
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Please Rate
Brook Hettinger
Jun 13, 2025I had trouble getting the oil temperature right. A thermometer is a must!
Meghan Schneider
Apr 6, 2025The batter was perfect, not too thick and not too thin. Just right!
Paula Steuber
Mar 19, 2025These were amazing! My kids devoured them.
Callie Towne
Dec 14, 2024So much better than takeout!
Luciano Macejkovic
Dec 1, 2024I added a little garlic powder to the cornstarch mixture for extra flavor.