Kitten’s Crispy Chinese Chicken Balls
I have a few favorite recipes for chicken balls this is one of them and the batter also works well with fresh shrimp… serve with favorite dipping sauce or see my Chinese sweet and sour sauce…
the batter amount listed is enough for three large or four small chicken breasts, I would strongly suggest to double the recipe these will go quickly I can assure you what you don’t finish you will later on for a snack, do not cover any leftovers with foil or plastic wrap or they will get soggy, for easier slicing slice the chicken when still partially frozen
Servings 3
Ingredients:
3 large or 4 small boneless skinless chicken breasts, cut into bite-size pieces (about 3/4-inch pieces)
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon seasoned salt (can use up to 1 teaspoon)
1 teaspoon sugar
1/2 cup plus 2-1/2 tablespoons water (or can use chicken broth)
pinch cayenne pepper, optional
oil for deep-frying
Instructions:—————————————-
Gently hand-squeeze out as much excess moisture from the chicken cubes as possible.
In a large bowl combine the flour with cornstarch, baking powder, baking soda, seasoned salt, sugar and cayenne pepper if using.
Add in water and whisk vigorously until smooth.
Add in the cubed chicken and toss well in the batter (I use my hands for mixing).
Heat oil in a deep-fat fryer to 375 degrees F or heat about 3-inches of oil in a heavy skillet.
Remove the coated chicken pieces with long tongs into hot oil frying about 6-8 pieces at a time and fry until golden (about 3-5 minutes).
Transfer to paper towel-lined bowl or plate.
Serve immediately with sweet and sour sauce.
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