Puffed Crisp Chicken Balls
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Puffed Crisp Chicken Balls
Chicken is one of the most popular ingredients in Chinese cooking and deep-frying is one of the best ways to prepare it. In this recipe, boneless, skinless chicken breasts are cut into bite-sized pieces and marinated in a mixture that contains Chinese five-fragrance powder.
Meanwhile, a thick batter is prepared from flour, oil, baking powder, white sesame seeds and minced scallions. Pieces of the marinated chicken are then dipped in the batter and deep-fried until they are golden brown. Traditionally, these puffed, crisp chicken balls are served with soy-vinegar dip.
These chicken balls make great appetizers or snacks. If you want to use them for dinner, you may want to pair them with one of the following dishes:
Baby Corn and Broccoli in Oyster Sauce
Snow Peas, Water Chestnuts and Bamboo Shoots
Three Whole Boneless, Skinless Chicken Breasts (Pound them flat and cut them into 1-inch by 2-inch pieces)
Ingredients for the Marinade:
1 Tablespoon Thin Soy Sauce
1 Teaspoon Dry White Wine
1 Tablespoon Cornstarch
1 Egg White
½ Teaspoon Five-fragrance Powder
½ Teaspoon Salt
¼ Teaspoon Sugar
¼ Teaspoon Pepper
Mix the chicken with the marinade in a bowl and let stand for at least 30 minutes.
1 Cup of Flour
1 Tablespoon Baking Powder
¼ Teaspoon Salt
5 Tablespoons Oil
2/3 Cup Cold Water (approximately
4 Teaspoons White Sesame Seeds
3 Tablespoons Minced Scallions
- Mix the flour, salt and baking powder together in a bowl and make a depression in the center.
- Add the oil a little at a time until the mixture gets like thick pie dough.
- Then add the water slowly until the dough becomes a thick batter. The batter should drip off of the chicken slowly when you dip a test piece into it.
- Mix in the sesame seeds and the minced scallions.
- Heat four cups of oil in a deep-fryer or large saucepan, roll each piece of chicken in the batter to form a bowl and deep fry them until they are golden brown.
- Fry a few pieces at a time, drain them on paper towels and keep them warm in a 200 F oven.
- Serve hot with Soy-vinegar dip.
To make soy-vinegar dip mix two parts of Chinese red vinegar with one part of thin soy sauce.
Chinese Chicken Balls Video
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Susan from India on April 01, 2013:
Another great recipe of yours. Simply awesome recipe. Thanks for sharing.
rjsadowski (author) on November 12, 2012:
Thanks for your comment. The omission of oil was a typo and I have corrected it. The 5 Tablespoons of flour in the batter should have been 5 Tablespoons of oil.
Sally on November 11, 2012:
I wanted to make the Chinese Chicken Ball recipe. It says "add the oil".There is no oil listed in the ingredients for the batter?
Deb Hirt from Stillwater, OK on April 14, 2012:
Voted useful, thanks for another recipe.
Movie Master from United Kingdom on April 14, 2012:
They look so yummy! another recipe for me to try, thank you!
HandControls from Shenzhen, China on April 12, 2012:
emimemo from USA on April 12, 2012:
It looks yammy.