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Chicken Balls

Chicken balls are a creation of British-Chinese takeaways where the owners (who often originally arrived from Hong Kong in the 1970s) took over chip shops in provincial British towns and started to offer a hybrid menu of Chinese and British dishes, which of course became enormously popular. These chicken balls are delicious with chips, and perfect to dip in a bowl of sweet and sour or curry sauce!

To make this recipe, you'll need:

BADIAN BLEND: 1 tsp

LA JIAO BLEND: tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND: tsp

Need the blends?

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Description
More Info

Page number: 48

Effort: Medium effort

Serves: 4

Prep: 10 mins

Cook: 20 mins

Origin: China

Shopping List

  • 400g diced chicken breast - cut into small bite-size pieces if large
  • 1 egg (any size) - beaten
  • 150ml milk (any type)
  • 1 tbsp soy sauce (any type)
  • 150g self-raising flour
  • 100g cornflour
  • Oil for frying (sunflower or vegetable oil is best)

Blends Needed

BADIAN BLEND: 1 tsp

LA JIAO BLEND: tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND: tsp

Goes Great With
Also Works a Treat With
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J
Janet Demsey

Made this with the sweet and sour sauce absolutely amazing!! Takes a bit more effort than ordering a takeaway but most definitely worth it!