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Chinese Puffed Crisp Chicken Balls

Updated on November 12, 2012

Puffed Crisp Chicken Balls

Crisp Chicken Balls
Crisp Chicken Balls
Crisp chicken
Crisp chicken
Crisp Chicken
Crisp Chicken
Five-fragrance Powder
Five-fragrance Powder
Light Soy Sauce
Light Soy Sauce
Chinese Red Vinegar
Chinese Red Vinegar

Chinese Cooking

4.8 stars from 4 ratings of Puffed Crisp Chicken Balls


Puffed Crisp Chicken Balls


Chicken is one of the most popular ingredients in Chinese cooking and deep-frying is one of the best ways to prepare it. In this recipe, boneless, skinless chicken breasts are cut into bite-sized pieces and marinated in a mixture that contains Chinese five-fragrance powder.


Meanwhile, a thick batter is prepared from flour, oil, baking powder, white sesame seeds and minced scallions. Pieces of the marinated chicken are then dipped in the batter and deep-fried until they are golden brown. Traditionally, these puffed, crisp chicken balls are served with soy-vinegar dip.


These chicken balls make great appetizers or snacks. If you want to use them for dinner, you may want to pair them with one of the following dishes:

Baby Corn and Broccoli in Oyster Sauce

Snow Peas, Water Chestnuts and Bamboo Shoots

Sichuan Eggplant in Chili Garlic Sauce

Sichuan Hot and Sour Soup

Chinese Sizzling Rice Soup

Shrimp Ball Soup with Straw Mushrooms




Preparation Time:

60 Minutes

Cooking Time:

30 Minutes


Three Whole Boneless, Skinless Chicken Breasts (Pound them flat and cut them into 1-inch by 2-inch pieces)


Ingredients for the Marinade:

1 Tablespoon Thin Soy Sauce

1 Teaspoon Dry White Wine

1 Tablespoon Cornstarch

1 Egg White

½ Teaspoon Five-fragrance Powder

½ Teaspoon Salt

¼ Teaspoon Sugar

¼ Teaspoon Pepper

Mix the chicken with the marinade in a bowl and let stand for at least 30 minutes.


Batter Mixture:

1 Cup of Flour

1 Tablespoon Baking Powder

¼ Teaspoon Salt

5 Tablespoons Oil

2/3 Cup Cold Water (approximately

4 Teaspoons White Sesame Seeds

3 Tablespoons Minced Scallions


Cooking Directions:

  1. Mix the flour, salt and baking powder together in a bowl and make a depression in the center.
  2. Add the oil a little at a time until the mixture gets like thick pie dough.
  3. Then add the water slowly until the dough becomes a thick batter. The batter should drip off of the chicken slowly when you dip a test piece into it.
  4. Mix in the sesame seeds and the minced scallions.
  5. Heat four cups of oil in a deep-fryer or large saucepan, roll each piece of chicken in the batter to form a bowl and deep fry them until they are golden brown.
  6. Fry a few pieces at a time, drain them on paper towels and keep them warm in a 200 F oven.
  7. Serve hot with Soy-vinegar dip.

To make soy-vinegar dip mix two parts of Chinese red vinegar with one part of thin soy sauce.


Chinese Chicken Balls Video


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    • Vacation Trip profile image

      Susan 4 years ago from India

      Another great recipe of yours. Simply awesome recipe. Thanks for sharing.

    • rjsadowski profile image

      rjsadowski 4 years ago

      Thanks for your comment. The omission of oil was a typo and I have corrected it. The 5 Tablespoons of flour in the batter should have been 5 Tablespoons of oil.

    • profile image

      Sally 4 years ago

      I wanted to make the Chinese Chicken Ball recipe. It says "add the oil".There is no oil listed in the ingredients for the batter?

    • aviannovice profile image

      Deb Hirt 5 years ago from Stillwater, OK

      Voted useful, thanks for another recipe.

    • Movie Master profile image

      Movie Master 5 years ago from United Kingdom

      They look so yummy! another recipe for me to try, thank you!

    • HandControls profile image

      HandControls 5 years ago from Shenzhen, China


    • emimemo profile image

      emimemo 5 years ago from USA

      It looks yammy.