Description
This Vegan Chicken Balls recipe offers a delicious plant-based alternative to traditional chicken balls, featuring crispy tofu balls coated in a savory batter and served with a tangy homemade sweet and sour sauce. Perfect for a satisfying vegan appetizer or main dish, it combines the flavors of paprika, nutritional yeast, and vegan chicken stock powder for an authentic taste, all cooked to golden perfection by deep frying.
Ingredients
Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon corn starch mixed with 1 tablespoon water (cornstarch slurry)
Vegan Chicken Balls
- 350 grams extra firm tofu
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1 teaspoon nutritional yeast
- 1/2 teaspoon vegan chicken stock powder
- 1/2 teaspoon sesame oil
Batter
- 1 cup all purpose flour
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1 cup water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1/2 teaspoon salt
For Frying
- Approximately 4 cups neutral oil (for deep frying)
Instructions
- Prepare the Sweet and Sour Sauce: Add ketchup, water, white vinegar, brown sugar, and soy sauce into a pot and heat on medium-high. Whisk to combine and bring the liquid to an active simmer.
- Thicken the Sauce: Mix the cornstarch with water to create a slurry, add it to the simmering sauce, whisk together, and simmer for a couple more minutes until thickened. Remove from heat and set aside.
- Press the Tofu: Drain the tofu, wrap it in paper towels, and place under a heavy object for 10 minutes to press out excess moisture.
- Grate the Tofu: Use a hand grater or food processor to grate the pressed tofu into a medium bowl.
- Mix the Tofu Ingredients: Add salt, pepper, paprika, nutritional yeast, vegan chicken stock powder, and sesame oil to the grated tofu and gently mix to combine.
- Add Flour: Incorporate 1/2 cup of all purpose flour into the tofu mixture until it becomes slightly wet and sticky, enough to form balls.
- Form the Balls: Divide the tofu mixture into 12 equal portions and roll each into a ball, gently squeezing them to help them stick.
- Prepare the Batter: Whisk together flour, corn starch, baking powder, water, onion powder, garlic powder, ground pepper, and salt in a medium bowl until smooth.
- Heat Oil: Heat about 4 cups of neutral oil in a large heavy-bottom pan over medium heat; the ideal temperature is 350°F (175°C) for deep frying.
- Batter and Fry: Dip each tofu ball into the batter, allowing excess to drip off, then carefully place into hot oil using a long, heat-safe utensil. Fry in batches to avoid overcrowding.
- Cook Evenly: Fry each ball for 4 minutes per side until golden brown and crispy.
- Drain Excess Oil: Remove balls with chopsticks or a spider scooper and transfer to a paper towel-lined dish to absorb oil.
- Serve: Serve the crispy vegan chicken balls hot with the sweet and sour sauce, accompanied by rice or noodles.
Notes
- Pressing the tofu is essential to remove moisture and ensure the balls hold together well.
- Maintain oil temperature around 350°F for even cooking and crispiness.
- Do not overcrowd the frying pan to avoid dropping the oil temperature.
- Adjust the seasoning in the tofu mixture according to personal preference.
- The sweet and sour sauce can be made in advance and refrigerated.
- Use neutral oil with a high smoke point such as vegetable or canola oil for frying.
