Chicken Balls (Chinese Takeaway Style)

No ratings yet

Bring the takeaway home with crispy Chinese takeaway style chicken balls. Tender chicken in golden batter, perfect with sweet and sour sauce.

Course Main Course, Side Dish, Starter

Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese

Keyword chicken, chicken balls

Prep Time 10

Cook Time 10

Total Time 20

Servings portion

Calories 686kcal

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)

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.