The batter for these gluten free Chinese Chicken Balls is light, airy batter and irresistible. The high starch content of most gluten free flour blends creates a tough batter. In this recipe, the combination of brown rice flour and cornstarch, rather than a gluten free flour blend, is the secret you've been looking for.
Chinese New Year is always a fun reason to celebrate Chinese cuisine. According to me it doesn't have to be authentic Chinese, but it could be. I'd chose either Lion's Head Meatballs or Salmon with Chinese pesto. Plain steamed rice and steamed bok choy or broccoli, would go well with the delicious sauces in both of these main dishes.
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Ingredients
I served these with store bought plum sauce and it reminded me of the kind of chicken balls we used to get when our family ordered Chinese food. Finding a brand that was gluten free was easy.
- Brown rice flour & cornstarch - The combination of this flour and cornstarch has a lower starch content creating a crunchiness with the smooth texture you want.
- Cornstarch - Dredging the pieces in a starch first helps the batter adhere to the meat.
- Baking powder, baking soda & club soda - These all contribute to the lightness.
- Store bought plum sauce - No apologies for this one.
See recipe card for complete ingredient list and exact amounts.
Instructions for Battered Chicken
Some recipes are about the system. It takes a bit of time to deep fry in oil which makes it feel like a treat. Over the years I’ve created a system so when I decide to deep fry, I just make it happen. These instructions apply to any battered recipes.
- Let the batter rest for 30 minutes to allow the flour and starch to fully hydrate. (Speaking from experience, I think 20 minutes works too.)
- Double dipping into the batter and then double frying creates a sturdy, crunchy, golden crust. It's messy but worth it.
- We only need 2 bowls for batter but it's similar to a 3 bowl system for breading. Same bowls, same set up and it starts to feel easy.
- Line a baking sheet with paper towel, top with wire racks and you're set.
- For me having a wok and a clip on thermometer are a must.
Substitutions & Variations
Brown Rice Flour - I haven't tried them but the substitutes, in no particular order, are: sorghum flour, oat flour or millet flour.
Cornstarch - I haven't tried them but the substitutes, in no particular order, are: tapioca starch, potato starch or arrow root starch.
Vegetarian - Canned young jackfruit is the mystery ingredient you want to know about if you cook vegetarian meals, occasionally or regularly. Drain, rinse, remove the seeds and cut off the tough points. Season with salt and pepper and follow the instructions to coat and cook. If you've never tried it you'll be surprised how similar the texture is to chicken.
- Canned young jackfruit in brine (from Trader Joe's in the US)
- I see Dragon Fly Brand young jackfruit at Asian stores where I live.
Get The Tools
Lots of you have an air-fryer but the results are a bit different for a soupy batter. I've shared my step-by-step instructions in this post for gluten free battered fish. If you're looking for options to deep fry at home here are some tools to consider.
- My top recommendation - A 13-inch flat bottom wok with long handled mesh strainer and a long clip-on long clip on thermometer.
- Electric deep fryer
Top Tip: Plan a Culinary Adventure
Cooking for the season guarantees variety in your diet. Cooking for holidays guarantees adventure. There's a Food Day for every day of the year so there are unlimited culinary adventures waiting for you to create. For Chinese New Year buy the red envelopes, give your guests a little surprise, dig out your fancy dishes and try a new recipe or two.
Gluten Free Chinese Chicken Balls
Ingredients
BATTER
- 1 cup brown rice flour*
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon salt
- ⅛ pepper
- 1 cup club soda use more if needed
COATING CHICKEN BALLS
- 2 boneless, skinless chicken breasts cut into bite size pieces (I got 36 pieces)
- ¼ cup cornstarch for coating
- salt and pepper
DEEP-FRYING
- 4-6 cups vegetable oil
SERVING
- store bought gluten free plum sauce
Instructions
BATTER
- Combine brown rice flour, cornstarch, baking powder, baking soda, salt and pepper in a large bowl. Whisk to combine.
- Add club soda stirring until no lumps remain.
- Cover bowl with plastic wrap and let sit at room temperature for 30 minutes.
CHICKEN
- Put cornstarch in shallow bowl.
- Pat chicken dry with paper towel. Season with salt and pepper.
- Dredge in cornstarch shaking off excess. Set onto clean plate.
DEEP-FRYING
- Pour oil in wok and heat to 375°F. Prepare paper towel lined plate to set chicken on when removed from oil.
- Prepare a baking sheet with metal rack and preheat oven to 200°F to keep chicken warm before serving.
- Dip chicken into batter letting excess drip back into the bowl. Place into hot oil and fry for 1 minute. Work with 6-8 pieces at a time allowing the oil to come back to 375°F between batches. Repeat until all chicken is cooked once.
- Repeat the whole process. Dip chicken into the batter again, cooking until golden brown, about 2 minutes. Transfer to paper towel lined plate.
- Serve immediately with gluten free plum sauce or keep warm in 200°F oven until serving.
Notes
Nutrition
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More Deep-Fried Favourites
I definitely want to take advantage of the set up when I deep fry anything. I might deep fry some noodles for an Asian-fusion green salad but I will definitely deep fry again the next day. These are some of the recipes I think of.
steshni
made these with jackfruit! they were delicious 10/10 can be made vegetarian
Cinde Little
Excellent Steshni! Canned young jackfruit is the mystery ingredient not enough people know about. I'll add that info to the recipe description. Thanks!