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Chinese Chicken Balls

Chinese Chicken Balls – Tuesday Quick Recipe

Chinese Chicken Balls


For the batter:

Plain Flour

100g plain flour

Baking Powder

1 tbsp baking powder


1 pinch salt

Sesame Oil

1 tsp sesame oil


125ml water (add more if required)

Sunflower Oil

A little oil for frying

For the chicken:


5 tbsp cornflour

White Pepper

1 large pinch white pepper

Chicken Breasts

4 chicken breasts (chopped)


Frying Pan

Frying pan

Red Bowl

Mixing bowl



Fish Slice

Fish slice

Silicone serving spoon

Mixing spoon




Mix together the plain flour, salt and baking powder.  Add in sesame oil and gradually add in the water, whisking constantly until all lumps are gone and you are left with a smooth batter mix. The consistency should be similar to single cream at this stage.  Let this rest for a minimum of 30 minutes, after which time it should thicken slightly.


While that is resting, chop up your chicken breasts if you haven’t already done so. Place the frying pan on a medium heat with a little oil.

Once the batter mix has finished it little rest, in a bowl mix together the cornflour and white pepper.  Dip each piece of the chicken into the bowl and lightly cover with the dry mixture.  Then one by one cover them in the batter mix before transferring them to the frying pan.

Cook them for about 4-5 minutes until the chicken is no longer pink inside.

This serves 2 people, simply double the recipe for 4.