Crispy Chinese Chicken Balls

Crispy Chinese Chicken Balls are one of those takeout favorites that always seem to disappear first. With their golden, airy coating and juicy chicken center, they deliver the perfect balance of crunch and tenderness in every bite. The best part? They’re surprisingly easy to make at home with simple ingredients and a few easy techniques.

Unlike heavier batters, this version creates a light, crisp shell that stays crunchy while keeping the chicken moist and flavorful inside. Serve them with sweet and sour sauce, plum sauce, or your favorite dipping sauce for a restaurant-style experience right from your own kitchen. Whether you’re planning a fun family dinner, game-day snack spread, or homemade takeout night, these crispy chicken balls are guaranteed to be a crowd favorite.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ lbs boneless skinless chicken breasts, cut into 1½-inch pieces
1 tsp salt
½ tsp white pepper
1 tsp garlic powder
1 cup all-purpose flour
⅓ cup cornstarch
1 tsp baking powder
1 tsp granulated sugar
1 large egg
¾ cup ice-cold sparkling water
1 tbsp vegetable oil
Vegetable oil, for frying

INSTRUCTIONS

1. Season the chicken:
Pat the chicken pieces dry with paper towels. Toss with the salt, white pepper, and garlic powder until evenly coated. Set aside for 10 minutes.

2. Make the batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, and sugar. Add the egg, sparkling water, and 1 tbsp vegetable oil. Whisk just until combined and smooth. Do not overmix.

3. Heat the oil:
Meanwhile, add 2–3 inches of vegetable oil to a deep pot or Dutch oven. Heat to 350°F (175°C).

4. Coat the chicken:
Dip the chicken pieces into the batter, ensuring they are completely coated. Let any excess batter drip off before frying.

5. Fry the chicken balls:
Working in batches, carefully lower the battered chicken into the hot oil. Fry for 5–6 minutes, turning occasionally, until puffed, deeply golden, and the chicken reaches 165°F internally.

6. Drain and rest:
Transfer the chicken balls to a wire rack set over a baking sheet. Allow them to rest for 2–3 minutes while the oil temperature returns to 350°F before frying additional batches.

7. Serve immediately:
Serve hot with sweet and sour sauce, plum sauce, duck sauce, or your favorite dipping sauce for the ultimate homemade takeout experience.

Helpful Tips to Perfect This Recipe

• Keep the batter cold: Ice-cold sparkling water creates a lighter, crispier coating. If your kitchen is warm, place the batter bowl over a larger bowl filled with ice.
• Use a thermometer: Maintaining 350°F is the secret to crisp, non-greasy chicken balls. Oil that is too cool will absorb into the batter.
• Cut chicken evenly: Keeping the pieces close to the same size ensures they cook at the same rate and stay juicy.
• Serve right away: Crispy Chinese Chicken Balls are at their absolute best within the first few minutes after frying while the coating is at peak crunch.