Instructions
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Place garlic, ginger, flour, and cornstarch into the bowl of an electric food chopper or food processor. Process until finely chopped.
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Add ground chicken, ground blak pepper, salt, chicken powder, and baking powder into the bowl of a food chopper. Process. Add ice water and mix the ingredients until it reaches a paste consistency.
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Chill in the refrigerator for 30 minutes.
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Once cold, form about 1 heaping teaspoon of the chicken mixture into balls using two teaspoons or with slightly wet hands and transfer to a parchment-lined tray. (Balls will puff and become bigger when cooked.) Chill again until ready to cook.
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When ready to cook, bring a pot of water to a rolling boil then lower the heat to a gentle boil. Roll balls with wet hands again to reform their shapes before dropping each ball into the boiling water. Cook until the balls float to the surface of the water and are firm.
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Drain and set aside on paper towels until cooled completely and dried out. Store in containers or plastic bags in the freezer or until ready to fry.
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When ready to fry, heat enough oil for deep frying. Add and fry chicken balls until golden brown and slightly puffed. Remove from the oil and drain on paper towels or a rack.
Alternatively, spear with bamboo sticks to serve immediately with the homemade fish ball sauce.
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To make the fish ball sauce, in a saucepot, combine oyster sauce, water, sugar, and cornstarch.
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Place over medium heat and bring to a simmer, stirring. Cook, stirring until the mixture thickens and the sugar is completely dissolved. (Add and stir in siling labuyo if desired.)
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Remove from heat. Cool completely. Serve with homemade or store-bought fish, squid, and chicken balls.
