Gluten-free Chicken Balls

By Holly M – QC
Gluten-free Chicken Balls
  • Prep Time: 15
  • Total Time: 45

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About this Recipe

These tasty chicken balls are gluten-free and taste just like the chicken balls served in Chinese restaurants in our area.


1/2 cup Potato Starch
1/2 cup Gluten-free All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Sugar
1/2 cup Water
2.5 tbsp Water
1 Pkg Maple Leaf Prime Boneless Skinless Chicken Breasts
1 L Cooking Oil for Frying
2 tsp Garlic Powder
2 tsp Onion Powder
2 tbsp Parsley Flakes
1 tsp Pepper


Heat oil to 350 degrees Fahrenheit or medium-high heat if using a stove top.
Cube raw chicken breasts. Mix all dry ingredients. Add 1/2 cup of water to the dry mixture. Slowly add the 2.5 Tbsp of water as it may become to watery with the entire amount of water.You want the batter mixture to be the consistency of pancake batter.
Mix the cubes of chicken into the batter and mix well to coat every piece. Carefully drop the battered cubes into the hot oil, one at a time and stir/shake to avoid sticking to the bottom. Cook for roughly 5 minutes on each side or until desired darkness.
Serve with pineapple sauce, cherry sauce or plain.

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