The Best Gluten-Free Chicken Ball Recipe

I love chicken balls, they are one of my favourite items to get when I order Chinese food. While I have found a great gluten-free Chinese restaurant to order from occasionally, (as they are quite expensive) I thought I’d try my hand at making them. All I can say is the result was the best gluten-free chicken ball recipe I’ve ever had. Oh, and they are dairy-free to boot.

I feel like being able to make this gluten-free chicken ball recipe at home is almost dangerous. How so? Because I am going to make them quite often.

The best gluten-free chicken ball recipe will pair well with any other Asian dishes like:

• Gluten-Free Fried Rice Ring with Teriyaki Chicken and Pork
• VEGAN GLUTEN-FREE SINGAPORE NOODLES
• Sweet and Savoury Gluten-Free Stir Fry
• Gluten-Free Chicken Fried Rice-Filled Zucchini Boat Recipe

Adding a sauce to this gluten-free chicken ball recipe will take it to another level. You can make your own homemade sauce by using our gluten-free chilli honey garlic sauce. If you want your favourite sauce, we compiled a list of gluten-free East and South East Asian sauces. This proves that a gluten-free diet doesn’t mean you have to miss out, it just means searching out alternatives. Luckily, we are here to help you live your best gluten-free life.

The Best Gluten-Free Chicken Ball Recipe

Ingredients:

• 2 large eggs
• 1/2 tbsp baking powder
• 1c of Bob’s Red Mill 1 for 1 gluten-free flour
• 1/2 c corn starch
• 1 tsp each of salt, black pepper
• 1/4 tsp granulated onion
• 3/4c water
• 1 8oz chicken breast cut into 1-inch pieces – 30 pieces (you can cut them into larger pieces if you like)
• 1/4 tsp each salt and black pepper
• Vegetable oil or the neural oil of your choice for frying

Directions:

Making the batter:

• In a bowl, whisk together the gluten-free flour, cornstarch, salt, pepper, granulated onion, and baking powder.

Pro Tip: By whisking together the dry ingredients you are aerating these ingredients, and removing any clumps- which will give you a smoother batter.

• Add the eggs to the dry ingredients and mix well.
• Slowly, stir in the water. You want the batter to be viscous, but not thin and runny.

Pro tip: if you lift your spatula the batter should slowly run off.

• Allow the batter to sit for a minimum of 10 minutes.
• During this time prepare the chicken.

Preparing the chicken:

• Mix together the salt and black pepper in a small container or cup.
• Cut meat into cubes.
• Season both sides of each chicken cube with the salt and pepper mixture.

Pro Tip: this is an important step, as no one wants a bland chicken ball.

Frying:

• Heat the oven to 350°
• In a small pot, place a minimum of an inch of oil. The deeper the oil the rounder your chicken balls will be. I used about an inch so mine were not perfectly round- but I try to cut down on the amount of oil I use.
• Heat oil to 350°

Pro Tip: You can use an infrared thermometer to ensure you are at 350°

Pro Tip: The oil will be shiny when hot.

• Drop 1 tsp of batter into the oil.
• Fry to golden brown on both sides.
• Taste the batter and adjust seasoning, as needed.
• Once you are satisfied with the flavour, move forward.
• You will need 2 tablespoons to be able to fry the chicken balls well.
• Dip one of the spoons in the batter.
• Place chicken on top of that batter-filled spoon.
• Using a second spoon, spoon batter over the chicken.

• Over the top of the bowl with the batter, try to gently round the batter so it covers the chicken, completely. However, you don’t want a thick covering, similar to commercial-made chicken balls.
• Gently drop into the oil.
• Once golden brown, use a slotted spoon to flip the chicken ball over.
• When the chicken ball is golden brown on all sides, remove it from the oil and either place it on a parchment-lined rimmed baking sheet, or a baking sheet fitted with a rack on it.
• Once all the chicken balls are fried, place in the oven for 10-15 minutes or until a thermometer inserted into the chicken reads 165 °F
• Serve and enjoy.

I like to pair the best gluten-free chicken ball recipe with stir-fried noodles packed with veggies.

Also, know that our gluten-free chicken ball recipe reheats really well in either the oven, or the air fryer.

The Best Gluten-Free Chicken Ball Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 large eggs
• 1/2 tbsp baking powder
• 1c of Bob’s Red Mill 1 for 1 gluten-free flour
• 1/2 c corn starch
• 1 tsp each of salt, black pepper
• 1/4 tsp granulated onion
• 3/4c water
• 1 8oz chicken breast cut into 1-inch pieces - 30 pieces (you can cut them into larger pieces if you like)
• 1/4 tsp each salt and black pepper

INSTRUCTIONS/NOTES/TIPS

Making the batter

• In a bowl, whisk together the gluten-free flour, cornstarch, salt, pepper, granulated onion, and baking powder.
• Pro Tip: By whisking together the dry ingredients you are aerating these ingredients, and removing any clumps- which will give you a smoother batter.
• Add the eggs to the dry ingredients and mix well.

• Slowly, stir in the water. You want the batter to be viscous, but not thin and runny.

• Pro tip: if you lift your spatula the batter should slowly run off.
• Allow the batter to sit for a minimum of 10 minutes.
• During this time prepare the chicken.

Preparing the chicken:

• Mix together the salt and black pepper in a small container or cup.

• Cut meat into cubes.

• Season both sides of each chicken cube with the salt and pepper mixture.
• Pro Tip: this is an important step, as no one wants a bland chicken ball.

Frying:

• Heat the oven to 350°
• In a small pot, place a minimum of an inch of oil. The deeper the oil the rounder your chicken balls will be. I used about an inch so mine were not perfectly round- but I try to cut down on the amount of oil I use.
• Heat oil to 350°
• Pro Tip: You can use an infrared thermometer to ensure you are at 350°
• Pro Tip: The oil will be shiny when hot.
• Drop 1 tsp of batter into the oil.
• Fry to golden brown on both sides.
• Taste the batter and adjust seasoning, as needed.
• Once you are satisfied with the flavour, move forward.
• You will need 2 tablespoons to be able to fry the chicken balls well.
• Dip one of the spoons in the batter.
• Place chicken on top of that batter-filled spoon.
• Using a second spoon, spoon batter over the chicken.
• Over the top of the bowl with the batter, try to gently round the batter so it covers the chicken, completely. However, you don't want a thick covering, similar to commercial-made chicken balls.
• Gently drop into the oil.
• Once golden brown, use a slotted spoon to flip the chicken ball over.
• When the chicken ball is golden brown on all sides, remove it from the oil and either place it on a parchment-lined rimmed baking sheet, or a baking sheet fitted with a rack on it.
• Once all the chicken balls are fried, place in the oven for 10-15 minutes or until a thermometer inserted into the chicken reads 165 °F
• Serve and enjoy.

 

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