Who else is a fan of the chicken balls with sweet and sour sauce when you get Chinese take out? They are one of my favourites so of course I had to make keto chicken balls!
Not to be THAT blogger – but I used to get them at a place near my highschool. 5 bucks for chicken balls, rice, meat and a drink. It was awesome!
I’m honestly in LOVE with these. They taste JUST like the ones you get in takeout.
One thing I was super disappointed about is when I was testing out some recipes this morning and deep frying, a lot of leftover batter was sticking to the chicken balls, which is why you see some of those black marks. It’s not anything bad though!
For this recipe, I used minced chicken, which I HIGHLY recommend. I had my local butcher mince it for me so it’s very fine. If you use store bought minced chicken, I would suggest attempting to grind it up a little more!
In the filling, I added some sesame and soy sauce/coconut aminos, just to give it a little taste. DELISH.
As always, if wet your hands when you are dealing with this dough and batter – it will help immensely.
- 1 cup (100g) almond flour
- 1/2 cup (40g) unflavoured protein powder
- 1 1/4 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 tbsp butter - melted
- 1/2 cup (117ml) water
- 1/2 LB minced chicken
- 1 tsp sesame oil
- 1 tbsp soy sauce or coconut aminos
- Sweet & Sour Sauce - no sugar added! (I use Uncle Bens brand - using only the sauce & not the pineapple etc)
- Beef drippings (the best for frying!)
- Mix together the chicken mince, sesame oil and soy sauce/coconut aminos. Set aside to marinate.
- In a separate (or cleaned) mixing bowl, whisk together the dry ingredients for the batter.
- Stir the melted butter into the batter flour - it won't fully incorporate but that is ok.
- Pour in the water and use a spatula to mix until it becomes a batter with the consistency just a bit thicker than cake batter.
- In a pot over medium to medium low heat - melt your beef drippings (or heat up your oil of choice - make sure it is safe for frying)
- Using wet hands, take a small chunk of meat and roll into a ball.
- Take a little bit bigger size chunk of the batter and wrap it around the meat.
- Make sure the layer is not too thick. The batter should fully cover the meatball.
- Test to see if the drippings are hot enough by taking a PINCH of batter and dropping it into the oil. If it browns within 10-15 seconds - it's too hot. The test batter should remain a white-ish colour and begin turning brown at around 40ish seconds.
- When oil is at temp, drop in the raw chicken ball and fry for around 5 minutes until the dough has become a nice light golden brown colour. Flip if needed.
- Continue to form the rest of the meat and dough into balls and fry!
- Enjoy with some sweet and sour sauce (no sugar added)!
- This makes roughly 10 chicken balls.
This makes roughly 10 chicken balls.
Nutritional Information per chicken ball:
- CALS: 147
- FAT: 10.6
- CARBS: 2.5
- FIBRE: 1.2
- NET CARBS: 1.3
- PROTEIN: 10.6