This is the best chicken ball batter for making homemade chicken balls. I’ve tried many other batter recipes but I keep coming back to this one. This recipe makes better tasting chicken balls than most Chinese restaurants that I’ve tried. For a small batch of deep fried foods I find it easier to just use a small stainless steel pot and fill the oil to about a third of the way up. Don’t go any higher with the oil or it may boil up and over the pot. Don’t let this batter sit too long after you make it, or it will lose its leavening punch. If you need to reactivate your batter, sprinkle a bit of baking powder over the batter and whisk it well.
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Chicken Ball Batter
- 2/3 cup all-purpose flour
- 2/3 cup cornstarch
- 4 teaspoons baking powder
- Pinch or two of salt
- 1 cup ice water
- 2 skinless boneless raw chicken breast cut into bite size pieces
Cut raw chicken into bite size pieces. Roll chicken in flour, this helps the batter to stick to the chicken and it also keeps the batter from sliding off the meat.
Mix the flour, cornstarch, baking powder and salt. Using a whisk, add enough very cold water until mixture feels like a pancake consistency, the thicker the batter, the puffier the chicken ball. Slightly thin batter is also good.
Fill a stainless steel pot only half way with vegetable oil. (Over-filling a pot with oil may cause it to overflow and cause a fire.) Heat the vegetable oil to about 350°F.
Using a fork, dip a piece of chicken into the batter to evenly coat. Carefully lower the battered piece of chicken into hot oil.
Deep frying at 350°F is the ideal temperature, but if you don’t have a thermometer, fry a small piece of battered chicken as a test first. Chicken ball should be a golden brown in about 7 minutes. If the chicken ball gets too dark too fast just lower the temperature. Remove the test piece and cut in half to check for doneness. Cooking times will vary, depending on how thick the piece of chicken is.