Bring the takeaway home with crispy Chinese takeaway style chicken balls. Tender chicken in golden batter, perfect with sweet and sour sauce.
Think Chinese takeaway dishes and chicken balls are sure to be amongst the first that come to mind. Tender chicken surrounded by beautifully golden, crunchy batter, it’s one of the most popular items on the menu with good reason.
Ingredients For Chinese Takeaway Style Chicken Balls
To make Chinese takeaway style chicken balls, chicken breast is cut into equal sized pieces. A batter is prepared with flour, sea salt, MSG, white pepper and water and the chicken breast pieces are deep fried in hot oil.
- Self Raising Flour
- Sea Salt
- MSG
- White Pepper
- Water
- Oil For Deep Frying
- Chicken Breast
How To Make Chinese Takeaway Style Chicken Balls
Chinese takeaway style chicken balls are so easy to make! First, the dry ingredients are combined briefly. Then, water is added until a thick batter is created. Chicken breast pieces are dunked into the prepared batter until fully coated, then deep fried in hot oil until golden and crispy.
Step 1: Batter
In a large bowl, add 250 grams self raising flour, 1/2 teaspoon sea salt, 1/2 teaspoon MSG and Pinch white pepper. Mix briefly, then slowly add 225-275 millilitres cold water until a batter is formed. Add more water if the batter is too thick, or more water if the batter is too thin.
Step 2: Fry
Heat Oil for deep frying to 170C/340F. Take 1 large skinless, boneless chicken breast, cut into 6-8 pieces and, working one piece at a time, dip each chicken piece into the batter until fully coated, then drop carefully into the hot oil and fry for about 5 minutes or until the chicken balls are cooked through, crispy and golden.
Step 3: Serve
Remove from the oil with a slotted spoon, drain off any excess oil and arrange the chicken balls in a serving tray. Serve with sweet & sour sauce.
I hope you’ll try this Chinese takeaway style chicken balls recipe. If you do, let me know in the comments how it went!
Chicken Balls (Chinese Takeaway Style)
Equipment
- 1 Deep Fryer
Ingredients
- 250 grams self raising flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon MSG
- Pinch white pepper
- 225-275 millilitres cold water
- Oil for deep frying
- 1 large skinless, boneless chicken breast, cut into 6-8 pieces (about 150 grams)
Instructions
- In a large bowl, add 250 grams self raising flour, 1/2 teaspoon sea salt, 1/2 teaspoon MSG and Pinch white pepper. Mix briefly, then slowly add 225-275 millilitres cold water until a batter is formed. Add more water if the batter is too thick, or more water if the batter is too thin.
- Heat Oil for deep frying to 170C/340F. Take 1 large skinless, boneless chicken breast, cut into 6-8 pieces and, working one piece at a time, dip each chicken piece into the batter until fully coated, then drop carefully into the hot oil and fry for about 5 minutes or until the chicken balls are cooked through, crispy and golden.
- Remove from the oil with a slotted spoon, drain off any excess oil and arrange the chicken balls in a serving tray. Serve with sweet & sour sauce.
Nutrition
Do you like this Chinese takeaway style chicken balls recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make crispy spring rolls, salt & chilli king prawns, peking sauce, egg fried rice and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)
