Chinese chicken balls are a popular dish in many Chinese restaurants, known for their crispy batter and flavorful chicken inside. They are easy to prepare at home, and with a few simple ingredients, you can create a delicious version of this beloved dish. Whether you’re looking to make a quick family meal or impress your friends with your cooking skills, this guide will walk you through every step.
In this article, we’ll break down the process into easy-to-follow steps, including the ingredients you’ll need, tips for the perfect chicken balls, and how to make a tasty sauce to go with them.
Ingredients for Chinese Chicken Balls
To make Chinese chicken balls, you need a few basic ingredients. Here’s a list of what you’ll need:
For the Chicken Balls:
- 500g boneless chicken breast (cut into small bite-sized cubes)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup cold water (or more as needed to adjust batter consistency)
- Vegetable oil (for frying)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp sesame oil (optional)
- 1/2 tsp chili flakes (optional, for a bit of heat)
These ingredients should be available at most grocery stores or Asian supermarkets.
Step 1: Preparing the Chicken
The first step in making Chinese chicken balls is to prepare the chicken. Start by cutting the chicken breast into bite-sized pieces. You want them to be small enough to cook quickly and evenly but large enough to hold their shape when fried.
Once the chicken is cut, season it lightly with salt and pepper. This will help bring out the natural flavor of the chicken.
Step 2: Making the Batter
Now it’s time to prepare the batter for the chicken balls. In a large mixing bowl, combine the following dry ingredients:
- All-purpose flour
- Cornstarch
- Baking powder
- Garlic powder
- Onion powder
- Salt
- Pepper
Mix these dry ingredients together until they are evenly combined.
Next, slowly add the cold water while stirring the batter with a whisk or spoon. The batter should be thick but smooth. If it’s too thick, add a little more water, one tablespoon at a time, until you get the right consistency. It should be thick enough to coat the chicken pieces without dripping off too much.
Step 3: Coating the Chicken
Once the batter is ready, dip each piece of chicken into the batter, making sure it is completely coated. The batter should stick to the chicken but shouldn’t be too heavy. If the batter is too thick, it may create an overly greasy result, so make sure to get a nice, even layer.
Set the coated chicken pieces aside on a plate or tray, ready for frying.
Step 4: Frying the Chicken Balls
To fry the chicken balls, heat a large pan or deep fryer with vegetable oil. The oil should be about 350°F (175°C) – you can check the temperature by dropping a small amount of batter into the oil. If it sizzles and floats to the top immediately, the oil is ready.
Carefully drop the battered chicken pieces into the hot oil, being careful not to overcrowd the pan. If you add too many at once, the temperature of the oil will drop, resulting in soggy chicken balls instead of crispy ones.
Fry the chicken balls for 4-5 minutes, or until they are golden brown and cooked through. You can check the chicken by cutting one open to ensure it is no longer pink inside. Remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
Step 5: Making the Sauce
While the chicken balls are frying, you can prepare the sauce. In a small saucepan, combine the soy sauce, hoisin sauce, rice vinegar, and sugar. Bring the mixture to a gentle boil over medium heat, stirring constantly.
Once it starts to boil, dissolve the cornstarch in the water and slowly add it to the saucepan, stirring constantly. This will thicken the sauce. Let it simmer for another 1-2 minutes until it reaches a smooth, glossy consistency.
If you prefer a bit of heat, add some chili flakes to the sauce for an extra kick. You can also drizzle in some sesame oil for a bit of richness, but this step is optional.
Step 6: Combining the Chicken Balls and Sauce
Once the chicken balls are fried and the sauce is ready, it’s time to combine them. There are two ways to do this:
Coat the Chicken Balls in the Sauce: If you want your chicken balls to be fully coated with sauce, place the fried chicken balls into the pan with the sauce. Gently toss them in the sauce to coat them evenly, making sure each piece is covered.
Serve with Sauce on the Side: If you prefer to have the sauce on the side, simply serve the fried chicken balls with a small bowl of the sauce for dipping.
Both methods are delicious, so choose the one that suits your preferences.
Step 7: Serving Your Chinese Chicken Balls
Chinese chicken balls are best served hot, straight from the fryer. Serve them with steamed rice, stir-fried vegetables, or your favorite Chinese side dishes. They also make an excellent appetizer or party snack.
For an added touch, garnish the chicken balls with some chopped green onions or sesame seeds. This will add color and a bit of extra flavor.
Tips for the Best Chinese Chicken Balls
- Use cold water for the batter to ensure a light and crispy texture.
- Don’t overcrowd the pan when frying the chicken. Fry in batches if necessary.
- Adjust the batter consistency as needed. It should be thick enough to coat the chicken but not so thick that it forms a heavy layer.
- Ensure the oil is the right temperature. If the oil is too hot, the chicken will burn before cooking through; too cold, and it will become greasy.
- Try adding different spices to the batter for extra flavor. You can experiment with ginger, five-spice powder, or even a little paprika.
Variations of Chinese Chicken Balls
While the traditional recipe is delicious on its own, there are many ways you can tweak it to suit your tastes. Here are a few variations you can try:
Sweet and Sour Sauce: Instead of the savory sauce, you can make a sweet and sour sauce using ketchup, vinegar, sugar, and pineapple juice. This will give the chicken balls a tangy, sweet flavor.
Orange Sauce: For a citrus twist, try making an orange sauce with orange juice, soy sauce, and a bit of honey. This will create a sweet and tangy coating for your chicken balls.
Spicy Chicken Balls: Add some chili paste or chili flakes to the batter or sauce if you want your chicken balls to have a little heat.
Vegetarian Chicken Balls: If you prefer a vegetarian version, you can substitute the chicken with tofu or tempeh. The batter and frying method remain the same.
Conclusion
Making Chinese chicken balls at home is easier than you might think. With a few simple ingredients and a bit of practice, you can recreate this restaurant favorite in your own kitchen. Whether you prefer them coated in a savory sauce or served with a dip on the side, these crispy, flavorful bites are sure to be a hit with your family and friends.
So go ahead, give it a try! The next time you’re craving Chinese food, skip the takeout and make your own delicious Chinese chicken balls from scratch.
Related topics
