Instructions

1. 1

   Chop the 500g chicken breast into small, bite-sized pieces.

   ⏱️ 5 min

   
2. 2

   Transfer the chopped chicken to a mixing bowl. Add 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 tablespoon sugar, and 1 tablespoon sesame oil to the bowl.

   ⏱️ 3 min

   
3. 3

   Crack 1 egg into the mixture. Add 3 tablespoons cornflour and 1 teaspoon baking powder.

   ⏱️ 2 min

   
4. 4

   Pour 1 tablespoon water into the bowl.

   ⏱️ 1 min

   
5. 5

   Mix all the ingredients thoroughly by hand until well combined.

   ⏱️ 4 min

   
6. 6

   Cover the bowl with cling film and refrigerate the mixture for 30 minutes to marinate.

   ⏱️ 30 min

   
7. 7

   Heat oil in a wok for deep frying. Ensure the oil is hot enough (around 175°C / 350°F).

   ⏱️ 5 min•🌡️ 175

   
8. 8

   Take small portions of the chicken mixture and form them into balls. Carefully place the chicken balls into the hot oil, being careful not to overcrowd the wok.

   ⏱️ 5 min

   
9. 9

   Deep-fry the chicken balls in batches until they are golden brown and cooked through, about 5-7 minutes per batch. Ensure the internal temperature reaches 74°C (165°F).

   ⏱️ 10 min

   
10. 10

    Remove the fried chicken balls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.

    ⏱️ 2 min

    

Kitchen Tools

Nutrition Facts (per serving)