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Saturday 25 January 2025 22:42:16 GMT

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You know the crispy, golden chicken balls you get from your local Chinese takeaway? Well here’s my mum’s foolproof recipe for them 🫶🏼 For the batter: 250g self raising flour 1/2 tsp bicarbonate of soda 1 tsp salt 125ml milk 250ml water For the chicken: 2 large chicken breasts 1/2 tsp msg 1/2 tsp salt 1 tsp sesame oil Pinch of ground white pepper Sweet chilli sauce 1 litre vegetable oil Tip: when dipping the chicken into the batter, make sure it’s evenly coated then wrap it (twisting your wrist a little) and put it straight into the oil - this is to make sure there isn’t a string of batter on the chicken when it’s frying Add the dry ingredients to a large bowl then add the water and mix well. Pour in the milk and mix until there are no lumps and the batter is smooth. Chop the chicken into small chunks then season and mix well. Heat up your wok with oil - temp should be around 180 to deep fry but if you don’t have a thermometer, place a chopstick in the oil and if bubbles emerge around the chopstick then the oil is hot enough. Dip the chicken into batter, wrap it tightly then go straight into the oil - follow my mum’s technique (do this in batches so the oil isn’t overcrowded then set aside the first batch on a rack and repeat). Deep fry one more time so your chicken balls are gorgeous, golden and crispy! Serve with your favourite dipping sauce and enjoy 🔥 #chickenballs #chinesefoodrecipe #takeawaynight #fakeawayrecipe

You know the crispy, golden chicken balls you get from your local Chinese takeaway? Well here’s my mum’s foolproof recipe for them 🫶🏼 For the batter: 250g self raising flour 1/2 tsp bicarbonate of soda 1 tsp salt 125ml milk 250ml water For the chicken: 2 large chicken breasts 1/2 tsp msg 1/2 tsp salt 1 tsp sesame oil Pinch of ground white pepper Sweet chilli sauce 1 litre vegetable oil Tip: when dipping the chicken into the batter, make sure it’s evenly coated then wrap it (twisting your wrist a little) and put it straight into the oil - this is to make sure there isn’t a string of batter on the chicken when it’s frying Add the dry ingredients to a large bowl then add the water and mix well. Pour in the milk and mix until there are no lumps and the batter is smooth. Chop the chicken into small chunks then season and mix well. Heat up your wok with oil - temp should be around 180 to deep fry but if you don’t have a thermometer, place a chopstick in the oil and if bubbles emerge around the chopstick then the oil is hot enough. Dip the chicken into batter, wrap it tightly then go straight into the oil - follow my mum’s technique (do this in batches so the oil isn’t overcrowded then set aside the first batch on a rack and repeat). Deep fry one more time so your chicken balls are gorgeous, golden and crispy! Serve with your favourite dipping sauce and enjoy 🔥 #chickenballs #chinesefoodrecipe #takeawaynight #fakeawayrecipe

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