Ever found yourself craving those delicious golden chicken balls from your favorite Chinese restaurant? Well, I’ve got some good news for you – you can make them at home, and they’re actually super easy! After testing multiple recipes and techniques, I’m excited to share everything I’ve learned about making the perfect chicken balls from scratch.
What Are Chicken Balls?
Chicken balls are a popular appetizer or main dish that consist of small pieces of chicken coated in a crispy batter and deep-fried until golden brown. They’re commonly found in Chinese restaurants especially in Western countries though they’re actually a westernized version of traditional Chinese cuisine. These bite-sized treats are typically served with sweet and sour sauce, but they’re versatile enough to pair with many different dipping sauces.
Why Make Chicken Balls at Home?
There are several advantages to making your own chicken balls
- Control over ingredients: You know exactly what goes into them
- Customizable flavors: Add your favorite seasonings and spices
- Cost savings: Much cheaper than takeout
- Freshness: Nothing beats the taste of freshly made chicken balls
- Size options: Make them as big or small as you like
- Cooking method flexibility: Deep fry, bake, or air fry
The Great Debate: To Precook or Not to Precook?
There’s a bit of a debate in the chicken ball world about whether the chicken should be precooked before battering and frying. After researching and testing both methods, here’s what I found:
Precooked Method Some chefs simmer the raw chicken in water before coating and frying This ensures the chicken is fully cooked and eliminates food safety concerns.
Raw Method: Others coat raw chicken pieces directly in batter and rely on the deep-frying process to cook the chicken through. This method can result in more flavorful chicken, especially if you’ve used a marinade.
So which is more authentic? According to cooking experts, the raw method is actually more common in restaurants. When chicken pieces are cut small enough and fried at the proper temperature, the deep-frying process is sufficient to cook them thoroughly. However, if you’re worried about undercooked chicken, you can always precook it.
Essential Ingredients for Classic Chicken Balls
For basic chicken balls, you’ll need:
- 2 lbs boneless, skinless chicken, cubed
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2⁄3 cup milk
- 1 tablespoon oil or melted shortening
- Oil for frying
For a more flavorful variation, you can add:
- Garlic powder
- Onion powder
- Black pepper
- Paprika
- A splash of soy sauce in the batter
Step-by-Step Instructions
The Classic Method
-
Prepare the batter: Sift the flour and add baking powder and salt. In a separate bowl, beat eggs and add milk and oil. Blend the liquid mixture into the dry ingredients and beat well until smooth.
-
Coat the chicken: Drop the diced chicken pieces into the batter, ensuring they’re well coated.
-
Fry to perfection: Using a spoon, scoop out the battered chicken and carefully place it in hot oil (around 350°F/175°C) in a deep fryer or pot. Fry in batches until golden brown, which usually takes about 3-5 minutes depending on the size of your chicken pieces.
-
Drain: Remove the chicken balls and place them in a bowl lined with paper towels to absorb any excess oil.
-
Serve: Enjoy while hot with your favorite dipping sauce!
The Breadcrumb Method
If you prefer a crunchier coating, try this alternative approach:
-
Prepare your stations: Place flour in one shallow bowl, beaten eggs in a second bowl, and mix breadcrumbs with salt and pepper in a third bowl.
-
Coat the chicken: Dredge chicken pieces in flour, shake off excess, dip in egg wash, then coat thoroughly with breadcrumbs.
-
Chill: Place the coated chicken on a baking sheet and refrigerate for 30 minutes to help the coating set.
-
Fry: Heat oil to 350°F and fry in batches for 2-3 minutes until golden brown and cooked through.
Pro Tips for Perfect Chicken Balls
After making countless batches of chicken balls, I’ve gathered some helpful tips:
- Chicken size matters: Cut your chicken into uniform, bite-sized pieces (about 1 inch cubes) for even cooking.
- Oil temperature: Maintain an oil temperature of 350°F for the perfect balance of cooking the chicken through while achieving a crispy exterior.
- Don’t overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
- Test for doneness: Cut open one chicken ball from the first batch to ensure it’s cooked through. The internal temperature should reach 165°F.
- Keep warm: If making a large batch, keep cooked chicken balls warm in a 200°F oven while frying the rest.
- Batter consistency: The batter should be thick enough to coat the chicken but not so thick that it becomes doughy. It should be similar to pancake batter.
Common Mistakes to Avoid
- Oil too hot: This will burn the outside while leaving the inside raw.
- Oil not hot enough: Results in greasy, soggy chicken balls.
- Too much batter: Creates a doughy coating rather than a light, crispy one.
- Not mixing the batter enough: Results in lumpy batter and uneven coating.
- Skipping the resting period: If using breadcrumbs, not chilling can cause the coating to fall off during frying.
Delicious Dipping Sauce Ideas
Chicken balls are all about the dipping! Here are some sauce options:
Classic Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Combine all ingredients except cornstarch mixture in a saucepan. Bring to a simmer, then add cornstarch mixture and cook until thickened.
Other Great Dipping Options
- Plum sauce
- Sweet chili sauce
- Honey mustard
- Sriracha mayo
- Hoisin sauce
Recipe Variations to Try
Once you’ve mastered the basic chicken ball recipe, why not get creative with these variations?
Spicy Chicken Balls
Add 1 teaspoon cayenne pepper and 1/2 teaspoon red pepper flakes to your batter for a kick.
Garlic Parmesan Chicken Balls
Mix 1/4 cup grated Parmesan cheese and 2 minced garlic cloves into your batter.
Gluten-Free Chicken Balls
Substitute the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free.
Healthier Baked Version
Instead of deep-frying, place the battered chicken pieces on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, turning halfway through.
Storing and Reheating Leftovers
Got leftover chicken balls? Lucky you! Here’s how to handle them:
- Refrigerating: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: For best results, reheat in a 350°F oven for 10-15 minutes. Avoid microwaving as it makes them soggy.
FAQ About Chicken Balls
Should the chicken be precooked before battering and frying?
No, it’s not necessary if you’re cutting the chicken into small pieces and frying at the proper temperature (350°F). The frying process will cook the chicken through.
What’s the best type of chicken to use?
Boneless, skinless chicken breast works well, but chicken thighs can provide more flavor and moisture.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator.
How do I know when the chicken balls are done?
They should be golden brown on the outside. To be sure, cut one open – the chicken inside should be white with no pink.
Can I use a pancake mix for the batter?
Yes! Some people use Krusteaz Buttermilk Pancake mix mixed with water as a quick shortcut for the batter.
My Personal Experience
I remember the first time I tried making chicken balls at home – what a disaster! The oil wasn’t hot enough, and I ended up with greasy, soggy balls that were raw in the middle. But after some practice and learning the right techniques, I can now make chicken balls that my family swears are better than our local takeout.
One trick I discovered was adding a little baking soda to the batter, which creates a puffy, crispy texture that’s absolutely delightful. And don’t skip on the seasonings! A little garlic powder and onion powder in the batter makes a world of difference.
Final Thoughts
Making chicken balls at home might seem intimidating at first, but once you get the hang of it, it’s actually quite simple. Plus, the results are so worth it – crispy on the outside, juicy and tender on the inside, and completely customizable to your taste preferences.
So next time you’re craving Chinese takeout, why not try making these chicken balls yourself? They’re perfect for dinner, parties, or just a fun weekend cooking project. I promise, once you master this recipe, it’ll become a regular in your cooking rotation!
What’s your favorite dipping sauce for chicken balls? Drop a comment below – I’d love to hear from you!
Ratings5 out of 5331 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.
@Leslie I think maybe fresh garlic isn’t used because of the meatballs short cook time of 20 minutes. Twenty minutes doesn’t allow the garlic to cook long enough to mellow, and diners might find the bite of garlic with so little cook time to be too assertive and hard to digest.
I find adding a small shredded zucchini (eggplant works too) produces a more tender, “fluffier” chicken meatball. Otherwise it’s too dense.
Why do recent recipes call for garlic and onion powder? Use real garlic, or scallions. These substitutes are not true to flavor and can go stale.
I made this as written, cooked about 15-17 minutes and used meat thermometer for doneness. Very moist and delicious.
The parmesan cheese is the secret ingredient. Umami!
These were delicious but a tad over seasoned. I would use fresh garlic next time or lighten up on the onion powder/garlic powder.Private comments are only visible to you.
or to save this recipe.