• Preparation Time 20 minutes
  • Cooking Time about 40 minutes
  • Makes 40 chicken balls
  • Freezing Not Recommended


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  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 cup corn starch
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 3/4 cup sweetened, shredded coconut
  • 1 1/3 cups ice water
  • 2 lb boneless, skinless chicken breast, cubed
  • Salt, pepper and cayenne pepper, to taste
  • Canola Oil, for deep frying

Serving Size: 40 chicken balls


Serving Size: 40 chicken balls

  • Heat oil in deep fryer or, large deep pot to 375°F (190°C). If using a deep pot, do not fill more than halfway.
  • Combine first 7 ingredients in medium sized bowl. Whisk in ice water and mix well. Batter will be slightly lumpy.
  • Season chicken with salt, pepper and cayenne pepper. Dip chicken into batter and carefully drop into hot oil.
  • Fry 4 at a time for 4 to 5 minutes, until balls are golden brown and chicken is no longer pink inside. Remove with slotted spoon and place on paper towel lined serving plate. Serve immediately with sweet and sour sauce.


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