Gluten Free 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.
Servings 36 balls
Calories 255kcal
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
Make 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.
Prepare set up for 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.
Coating Chicken - Set up 2 bowls before starting
- Pat chicken dry with paper towel. Season with salt and pepper.
- Bowl #1 - Put cornstarch in shallow bowl. Dredge chicken in it shaking off excess. Set onto clean plate.
- Bowl #2 - Batter. 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.
Second Batter Dip
- Repeat the whole process. Dip chicken into the raw batter again and cook in oil 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.
Nutrition
Serving: 200g | Calories: 255kcal | Carbohydrates: 6g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.2mg
