Name: Crispy Chinese Chicken Balls With Sweet And Sour Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 cup Ketchup (Consider a no-sugar-added variant for a healthier option.); 1/2 cup Brown Sugar (White sugar can be used as a substitute.); 1/2 cup Vinegar (Rice vinegar can be substituted for a milder flavor.); 2 tablespoons Lemon Juice (Fresh juice is preferred, bottled can work in a pinch.); 1/2 cup Water (Using cold water can improve texture.); 2 tablespoons Cornstarch (Additional flour can substitute if needed.); 2 cups Chicken Breasts (Cut into chunks; chicken thighs can offer more flavor.); 1 cup All-Purpose Flour (Self-rising flour can also be used with adjusted baking powder.); 1/2 cup Cornstarch (Aim for equal parts with flour for best results.); 1 tablespoon Baking Powder (Do not skip as it’s crucial for achieving a light texture.); 1 teaspoon Coarse Kosher Salt (Table salt can substitute, but use less.); 1 teaspoon Sugar (for batter) (Honey can also be an alternative.); 1 cup Cold Water (for batter) (Always start with cold water for optimal results.); 2 cups Neutral Oil (Vegetable or canola oil works best, for frying.)

Jump to Recipe

Introduction

Crispy Chinese chicken balls paired with a tangy sweet and sour sauce are a beloved appetizer and snack. This recipe delivers golden, crunchy chicken bites coated in a flavorful batter and served with a vibrant, homemade dipping sauce.

A white plate with a rough gray border holds about fifteen small, golden-brown fried dough balls, each coated in a shiny, sticky amber syrup that pools slightly beneath them. The dough balls are irregularly shaped, some round and others more oblong, with a crispy, slightly bubbly texture on their surface that reflects light. The plate sits on a white marbled surface, next to a loosely folded black and white striped cloth and a glimpse of fresh green herbs on the side. In the top left corner, part of a white bowl filled with a dark reddish-brown liquid is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Ketchup (Consider a no-sugar-added variant for a healthier option)
1/2 cup Brown Sugar (White sugar can be used as a substitute)
1/2 cup Vinegar (Rice vinegar can be substituted for a milder flavor)
2 tablespoons Lemon Juice (Fresh juice is preferred, bottled can work in a pinch)
1/2 cup Water (Using cold water can improve texture)
2 tablespoons Cornstarch (Additional flour can substitute if needed)
2 cups Chicken Breasts (Cut into chunks; chicken thighs can offer more flavor)
1 cup All-Purpose Flour (Self-rising flour can also be used with adjusted baking powder)
1/2 cup Cornstarch (Aim for equal parts with flour for best results)
1 tablespoon Baking Powder (Do not skip as it’s crucial for achieving a light texture)
1 teaspoon Coarse Kosher Salt (Table salt can substitute, but use less)
1 teaspoon Sugar (for batter) (Honey can also be an alternative)
1 cup Cold Water (for batter) (Always start with cold water for optimal results)
2 cups Neutral Oil (Vegetable or canola oil works best)

Instructions

Step 1: Prepare the sweet and sour sauce by combining brown sugar, ketchup, lemon juice, vinegar, water, and cornstarch in a small saucepan. Heat over medium heat while stirring constantly until the mixture boils and thickens, about 5 minutes. Set aside to cool slightly.
Step 2: In a large bowl, whisk together cornstarch, all-purpose flour, sugar, baking powder, and salt. Gradually add the cold water, mixing until you form a thick batter that can fully coat the chicken chunks.
Step 3: Dip each piece of chicken breast into the batter, allowing any excess to drip back into the bowl. Carefully lower the coated chicken pieces into preheated oil at 375°F (190°C).
Step 4: Fry the chicken balls for 3 to 4 minutes on each side, or until they turn a golden brown and are crispy on the outside. Remove them and drain on a wire rack to maintain their crispiness.
Step 5: Serve the crispy chicken balls hot with the sweet and sour sauce on the side for dipping. Enjoy the delicious combination of textures and flavors.

Tips & Variations

For more flavor, try using chicken thighs instead of breasts as they stay juicier.
Rice vinegar in the sauce gives a milder taste compared to regular vinegar.
Always use cold water for the batter to help it become extra crispy when fried.
If you prefer, substitute honey for sugar in the batter for a subtle sweetness.
Using a wire rack to drain the fried chicken helps preserve the crispiness better than paper towels.

Storage

Store any leftover chicken balls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for about 10 minutes to restore crispiness. The sweet and sour sauce can be stored separately in the fridge for up to 1 week and warmed gently before serving.

How to Serve

A white bowl filled with about fifteen small, golden-brown, crispy fried pieces coated lightly in a shiny, sticky orange glaze piled in the center, displaying an irregular, puffed texture with some rounded and some slightly pointed edges. Next to the bowl, on a white marbled surface, there is a small white bowl filled with a bright red sauce with visible chili flakes. Part of a wooden board and a black and white cloth are visible at the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great alternative and often yield juicier, more flavorful chicken balls. Just cut them into similar-sized chunks for even cooking.

What oil is best for frying chicken balls?

Neutral oils with a high smoke point such as vegetable or canola oil work best. They allow the chicken to fry evenly without adding extra flavor.