Crispy on the outside, juicy on the inside, and completely addictive—these takeaway-style Chinese chicken balls bring the restaurant experience right into your home kitchen.
Lightly seasoned chicken pieces are tossed in cornstarch, dipped in a airy batter, and fried until deep golden brown. Serve them with hot rice and your favorite sweet and sour dipping sauce for a classic feast!
Recipe Overview
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
For the Crispy Batter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch fine salt
- 1 teaspoon sesame oil
- ½ cup cold water (plus extra if needed)
For the Chicken & Coating
- 4 boneless, skinless chicken breasts, trimmed and cut into bite-sized cubes
- 5 tablespoons cornstarch
- 1 pinch ground white pepper
- Neutral oil with a high smoke point for frying (e.g., vegetable, canola, or peanut oil)
Step-by-Step Cooking Instructions
1. Prepare and Rest the Batter
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Drizzle in the sesame oil for flavor.
- Slowly pour in the cold water while whisking continuously until you achieve a smooth batter with the consistency of heavy cream. Add a tiny splash more water if the mixture feels too thick.
- Set the batter aside at room temperature to rest for at least 30 minutes. Resting relaxes the gluten, ensuring the fried coating stays light and airy rather than tough.
2. Heat the Frying Oil
- Pour enough vegetable oil into a deep skillet, heavy-bottomed pot, or wok to submerge the chicken pieces (at least 2 inches deep).
- Heat the oil slowly over medium-high heat until it reaches 375°F (190°C).
3. Coat the Chicken
- In a shallow bowl or plate, combine the cornstarch and ground white pepper.
- Dredge the cubed chicken breasts in the cornstarch mixture, shaking off any excess. This dry layer helps the batter adhere tightly without slipping off during frying.
- Dip the cornstarch-coated chicken pieces into the rested batter, ensuring every piece is completely covered.
4. Fry to Golden Perfection
- Carefully drop small batches of coated chicken into the hot oil, taking care not to overcrowd the pan (which drops the oil temperature).
- Fry for 4 to 5 minutes, gently turning the pieces occasionally, until the crust turns a rich golden color and the chicken reaches an internal temperature of 165°F (74°C).
- Using a spider strainer or slotted spoon, transfer the fried chicken balls onto paper towels or a wire rack to drain off extra oil.
- Repeat with remaining chicken batches and serve warm!
Pro Cooking Tips for Success
Keep the Batter Cold
For an exceptionally light and crunchy shell, use ice-cold water when mixing your batter.
Maintain Oil Temperature
Keep a digital thermometer handy. If the oil drops below 350°F (175°C), the chicken will absorb excess oil and become soggy. If it’s too hot, the batter burns before the meat cooks through.
Double-Fry Option (Extra Crispiness)
If you want an even crunchier takeout style, fry the chicken balls for 3 minutes first, remove them, heat the oil to 390°F (200°C), and flash-fry them for another 1 to 2 minutes until extra crispy.
Serving Suggestion
Pair these chicken bites with warm jasmine rice, steamed broccoli, and a dish of sweet and sour or plum sauce for dipping.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
| Calories | 338 kcal | — |
| Total Fat | 10 g | 12% |
| Saturated Fat | 2 g | 9% |
| Cholesterol | 65 mg | 22% |
| Sodium | 341 mg | 15% |
| Total Carbohydrate | 34 g | 12% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 0 g | — |
| Protein | 27 g | 54% |
| Calcium | 153 mg | 12% |
| Iron | 3 mg | 14% |
| Potassium | 229 mg | 5% |
*Percent Daily Values are based on a 2,000-calorie diet.
