Keto Chicken Balls (legit!)

by hungryelephant

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!

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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.

If you like this recipe, make sure to check out my FULL keto Chinese dinner and keto potstickers!

 

Keto Chicken Balls (legit!)

Keto Chicken Balls (legit!)

Yield: 10
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

American-Chinese style chicken balls without the guilt and carbs! Easy to make, 5 minutes to fry, and super delicious.

Ingredients

BATTER:

FILLING:

  • 1/2 LB minced chicken
  • 1 tsp sesame oil
  • 1 tbsp soy sauce or coconut aminos

OTHER:

Instructions

  1. Mix together the chicken mince, sesame oil and soy sauce/coconut aminos. Set aside to marinate.
  2. In a separate (or cleaned) mixing bowl, whisk together the dry ingredients for the batter.
  3. Stir the melted butter into the batter flour - it won't fully incorporate but that is ok.
  4. 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.
  5. 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)
  6. Using wet hands, take a small chunk of meat and roll into a ball.
  7. Take a little bit bigger size chunk of the batter and wrap it around the meat.
  8. Make sure the layer is not too thick. The batter should fully cover the meatball.
  9. 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.
  10. 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.
  11. Continue to form the rest of the meat and dough into balls and fry!
  12. Enjoy with some sweet and sour sauce (no sugar added)!
  13. This makes roughly 10 chicken balls.

Notes

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