Homemade Sweet & Sour Chicken Balls
Homemade Chicken Balls have become a staple for our family here for quite some time now. After years of ordering these delicious creations from a ton of different Chinese restaurants, I decided it was time to fine-tune my existing recipes and make it a whole lot lighter, crispier, and packed full of flavour. These Homemade Chicken Balls are a huge favourite in our house and in demand at least once a week.
I know, ugh, the work involved. Really, guys, I whipped up this batch of Homemade Chicken Balls in under 20 mins from start to finish for a quick lunch snack. Turns out, my wife immediately grabbed the camera and stopped the feast to snap some pretty damn amazing photos of these incredibly delectable and succulent chicken balls. I’m so glad she did! J is quite particular as are most of the kids about the batter surrounding the chicken so, I was awestruck when she turned and looked at me and said,” these homemade Chicken Balls are better than any we have ever ordered before.” Now that statement means the world cause if you know J, you then know that she is a 24 hour a day kinda chicken ball fanatic.
There are basically two types of chicken balls ( and I don’t mean good and bad). It’s all about the breading and the ingredients in the batter itself. There are many of those who like to dredge the chicken in cornstarch first, there are those who don’t use any cornstarch at all, and there are those who do as I do. I add mine right into the batter and it’s perfect. Every time. When we order out, the cost alone for the chicken balls totals more than an entire box of chicken and ingredients needed to make these phenomenal Homemade Chicken Balls.
Chicken Ball Needs:
- 3 -4 boneless, skinless chicken breast
- 1 egg
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup water
- 1 tsp cayenne pepper
- salt and pepper to taste (I don’t use any)
- oil for frying (about 6 cups)
We be Chicken Ballin’
- In a large heavy-bottomed pan, heat the oil over medium-high heat until a temperature of 350 is reached.
- While the oil is heating, cut and cube your chicken breasts into bite-size squares (about 1×1″. Set aside.
- In a medium-sized mixing bowl, whisk together your dry ingredients and set aside.
- Beat your egg and water together and add to your dry ingredients.
- Whisk until just mixed ( chunks are okay! don’t over mix)
- Working beside your oil, evenly batter about 15-20 pieces of chicken and carefully add them to the oil using a slotted spoon.
- Don’t rush dropping them in, we don’t want them to sink and stick to the bottom.
- Fry for 3-5 mins turning carefully halfway through.
- Drain well and serve with your favourite sweet and sour sauce.
So there you have it. I wrote the post, made myself incredibly hungry, and may just have to whip up another batch here real soon. These are so simple to make, I bet your family will beg you to make them as often as mine does.