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The Ultimate Crispy Golden Snack Ball Recipe

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These golden-fried chicken balls offer a delightful contrast of textures, featuring a crisp, airy batter encasing tender pieces of seasoned chicken. Each bite delivers a satisfying crunch followed by succulent poultry. Traditionally served with a vibrant sweet and sour sauce, the dish balances savory notes with a tangy, fruity sweetness, creating a harmonious flavor profile. The chicken balls are deep-fried to achieve their signature golden hue and irresistible texture.

Ingredients

Scale
  • **For the Chicken Balls:**
  • 500g boneless, skinless chicken breast or thigh, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold water (approximate)
  • Vegetable oil, for deep frying
  • **For the Sweet and Sour Sauce:**
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons ketchup
  • 1 tablespoon light soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Optional: 1/4 cup diced red bell pepper, 1/4 cup diced green bell pepper, 1/4 cup diced onion

Instructions

  1. **1. Prepare the Chicken:**
  2. In a medium bowl, combine the chicken pieces with 1 teaspoon salt, white pepper, 1 tablespoon light soy sauce, and sesame oil. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  3. **2. Make the Batter:**
  4. In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1/2 teaspoon salt. Gradually add the cold water to the dry ingredients, whisking until a smooth, thick batter forms. The consistency should be similar to pancake batter, thick enough to coat the chicken without being too runny. Adjust water as needed.
  5. **3. Prepare the Sweet and Sour Sauce:**
  6. In a small saucepan, combine pineapple juice, rice vinegar, sugar, ketchup, 1 tablespoon light soy sauce, ginger, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly until the sauce thickens. If using, add diced bell peppers and onion and cook for another 2-3 minutes until slightly softened. Remove from heat.
  7. **4. Fry the Chicken Balls:**
  8. Heat vegetable oil in a large deep pot or Dutch oven to 350°F (175°C). Ensure there is enough oil for the chicken balls to be fully submerged. Dip each marinated chicken piece into the batter, ensuring it is fully coated. Carefully lower the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5-7 minutes, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Using a slotted spoon, remove the cooked chicken balls and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
  9. **5. Serve:**
  10. Serve the hot Chinese Chicken Balls immediately with the warm Sweet and Sour Sauce on the side for dipping.

Notes

Maintain oil temperature between 325-350°F (160-175°C) for best results; use a kitchen thermometer.

Do not overcrowd the pot when frying; this ensures even cooking and crispiness.

For an extra crispy texture, you can double-fry the chicken balls: fry once until lightly golden, remove, let cool slightly, then fry again at 375°F (190°C) for 1-2 minutes until deeply golden.

The sweet and sour sauce can be made ahead of time and reheated gently before serving.

Nutrition

Find it online: https://cooksillo.com/the-ultimate-crispy-golden-snack-ball-recipe/