These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Batter:
Chicken:

Directions

Instructions Checklist
  • Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.

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  • Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).

  • Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

338 calories; protein 26.9g; carbohydrates 33.8g; fat 9.7g; cholesterol 64.6mg; sodium 341.2mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2020
absolutely loved this recipe. i did however add some garlic powder and smoked paprika to give them a bit of flavour. i have used this as well for battered fish and was amazing!! Read More
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2019
OMG! This was amazing. Sooooo crispy. Definitely better than any restaurant chicken balls. The family put it on their top 10 list! Read More
Rating: 5 stars
04/09/2020
It was incredible. My husband wants it again tonight Read More
Rating: 5 stars
04/16/2020
Delicious!! We served with our own sweet and sour and it was a huge hit Read More
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Rating: 5 stars
01/23/2021
Made this many times. Throw all your other batter recipes away, this one is the best! Read More
Rating: 5 stars
07/29/2020
my family and friends loved it so much. Better then what you get in most chinese restaurants. I froze the leftovers . Read More
Rating: 5 stars
07/09/2020
Loved the way the chicken turned out. Super light and crunchy. Refrigerated leftovers retained their crisp coating and were just as delicious days later. I found that 1/2 cup of water was not adequate and recipe required adjustment to achieve that "creamy" consistently to evenly and easily coat the chicken. I'll definitely use this recipe again and will also use it for pork. Read More
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Rating: 5 stars
04/12/2020
This turned out better than most chicken balls we've had at restaurants! Huge hit! I just entered 5 for serving size. It made the adjustments for me! I cut the chicken into 1 1/4" cubes. Deep fried 5 minutes. Read More
Rating: 5 stars
06/10/2020
absolutely loved this recipe. i did however add some garlic powder and smoked paprika to give them a bit of flavour. i have used this as well for battered fish and was amazing!! Read More
Rating: 5 stars
08/18/2019
This made perfect chicken balls, that were not too fluffy, and were crispy enough once I got used to how long they needed to be in and how hot the oil needed to be. They were very easy to make, a great comfort food. Read More
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