New Chicken Balls Chinese Restaurant Style

Chicken balls always have a doughy texture that surrounds the chicken..If it doesn't have that then it's not takeaway style chicken balls and just chicken in a batter...The beautiful doughy texture is shown at the end of the video...Any other way is not correct..
Takeaways and restaurants all use this method..Chicken is pre cooked to ensure it is cooked on the inside..It only takes about a minute for the batter to form and then easily set aside for whenever a customer orders them......It is not possible to do this(twice cooked) using raw chicken and then dipped in the batter.The balls would have to be fully cooked and cooking them a second time would over cook them hence the reason for the pre cooked chicken...It's only the batter that is half cooked..Chicken is already cooked in the inside
Cooked then on high heat for 1 minute finishes them off
With the chicken pre cooked huge amounts can be made very quickly
Recipe
2 chicken breasts
2 measured cups of self raising flour
One and a half cups of water..Make sure that the batter is of thick consistency..
Chicken balls always have a doughy texture that surrounds the chicken..If it doesn't have that then it's not takeaway style chicken balls and just chicken in a batter...The beautiful doughy texture is shown at the end of the video...Any other way is not correct..
Season the flour with a pinch of
Salt
MSG
White pepper and 1 tsp of sugar
Method
Combine the flour with the water to form a paste and add seasoning
Dip the chicken pieces in the batter one at a time using a toothpick
Make sure the temperature of the oil is set to a medium heat
As soon as the batter starts to form remove them and set aside
Return all your chicken back to the pan for a second time to crisp them up..Done
Once ready you can also add some salt to the balls in the same way you would salt French fries..Only if needed