1STEP 1 | Trim skin and excess fat from chicken thighs, then cut into bite-sized pieces.
Crispy Nam Yue Chicken Balls
Crispy outside and juicy inside with rich fermented bean curd aroma on a bed of puffed vermicelli!
Crispy Nam Yue Chicken Balls is a classic Cantonese dish featuring tender chicken thigh chunks marinated in savory red fermented bean curd sauce, coated and fried until golden and crisp. Served over a nest of puffed rice vermicelli and drizzled with an aromatic sauce, it delivers incredible texture and flavor.
Time30min
SuitableHome-cooking fans
MethodDeep-fry
OccasionHome dinner
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Add Nam Yue sauce, yellow wine, soy sauce, sugar, sesame oil, and cornstarch; mix well to marinate the chicken.
3STEP 3 | Heat oil in wok, deep-fry dried rice vermicelli until puffed and crispy, drain and spread onto a serving platter.
4STEP 4 | Coat the marinated chicken pieces evenly with all-purpose frying flour, pressing lightly to adhere.
5STEP 5 | Deep-fry the coated chicken balls in medium-hot oil until cooked through and golden, then remove and drain.
6STEP 6 | In another pan, sauté minced garlic and diced peppers, pour in the prepared Nam Yue sauce mixture and simmer until slightly thickened.
7STEP 7 | Arrange the crispy chicken balls on top of the fried vermicelli and drizzle with the hot Nam Yue sauce before serving.
Tips and Pitfalls
Crispy Vermicelli Tip
Ensure oil is sufficiently hot before adding vermicelli; remove immediately once puffed to keep it white and crisp.
Mashing Nam Yue
Mash the fermented bean curd cubes with a spoon first to ensure the flavor coats the chicken evenly.
Coating Technique
Press chicken slightly after dredging and let sit for a few seconds so the coating stays intact during frying.
Sauce Drizzling Timing
Drizzle the sauce right before serving to prevent the crispy vermicelli and chicken from becoming soggy.
Overview
Crispy Nam Yue Chicken Balls is a classic Cantonese dish featuring tender chicken thigh chunks marinated in savory red fermented bean curd sauce, coated and fried until golden and crisp. Served over a nest of puffed rice vermicelli and drizzled with an aromatic sauce, it delivers incredible texture and flavor.
