Crispy Fried Chinese Chicken Balls

Create the batter mixture by blending flour, baking powder, and salt in a spacious container. Introduce sesame oil into the mixture by gently pouring it in. Gradually incorporate water, stirring continuously until a uniform and silky texture is achieved; the batter should have an almost liquid consistency. Allow it to rest for at least 30 minutes, permitting the ingredients to meld together.

Heat a deep pan or wok filled with oil over medium-high heat, gradually increasing the temperature to 375 degrees F (190 degrees C). Prepare your chicken pieces: in a large, shallow dish, combine cornstarch and white pepper. Coat each piece of chicken evenly with the cornstarch mixture, then gently submerge it into the batter, ensuring a thorough and even coating.

Fry the coated chicken pieces in batches, using hot oil to achieve a golden brown color and an internal temperature of at least 165 degrees F (74 degrees C), which can be checked with an instant-read thermometer inserted into the center. Remove the fried chicken from the oil using a slotted spoon and place it on a clean kitchen towel to drain excess oil