Chinese Chicken Balls
Cornstarch and brown rice flour create a crispy batter for these Chinese Chicken Balls that taste just like you remember from any Chinese restaurant.
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Servings: 36 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
*Substitute half brown rice flour and half corn flour if you like.