Chinese Puffed Crisp Chicken Balls
Puffed Crisp Chicken Balls
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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
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.
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
- Mix the flour, salt and baking powder together in a bowl and make a depression in the center.
- Add the oil a little at a time until the mixture gets like thick pie dough.
- 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.
- Mix in the sesame seeds and the minced scallions.
- 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.
- Fry a few pieces at a time, drain them on paper towels and keep them warm in a 200 F oven.
- 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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