Crispy Chinese Chicken Balls With Sweet And Sour Sauce Recipe
Crispy Chinese Chicken Balls served with a tangy and sweet homemade sweet and sour sauce. This recipe features tender chicken chunks battered and fried to golden perfection, paired with a smooth and flavorful sauce made from ketchup, brown sugar, vinegar, and lemon juice. Perfect as an appetizer or a main dish, these chicken balls offer a delightful combination of crispy texture and vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Sweet and Sour Sauce
- 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.)
Chicken Balls Batter
- 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.)
Instructions
- Prepare Sweet and Sour Sauce: In a small saucepan, combine brown sugar, ketchup, lemon juice, vinegar, water, and cornstarch. Bring the mixture to a boil over medium heat while stirring continuously to ensure all ingredients are well mixed. Once boiling, reduce the heat and let it simmer for about 5 minutes until the sauce thickens. Remove from heat and set aside.
- Make Chicken Ball Batter: In a large mixing bowl, whisk together cornstarch, all-purpose flour, sugar, baking powder, and kosher salt. Gradually pour in the cold water while stirring to create a thick batter. The batter should be smooth and thick enough to fully coat the chicken pieces without dripping excessively.
- Prepare Chicken: Cut the chicken breasts into bite-sized chunks. Dip each piece into the batter, ensuring it is well coated. Let any excess batter drip off before frying.
- Fry Chicken Balls: Heat the neutral oil in a deep pan or fryer to 375°F (190°C). Carefully lower the battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until the chicken is cooked through and the batter is golden brown and crispy. Use a slotted spoon to transfer the fried chicken balls onto a wire rack to drain excess oil and maintain crispiness.
- Serve: Serve the crispy chicken balls hot alongside the prepared sweet and sour sauce for dipping. Enjoy immediately for the best taste and texture.
Notes
- Use cold water for the batter to achieve a lighter, crispier coating.
- Do not overcrowd the frying pan to maintain oil temperature and crispiness.
- For more flavor, chicken thighs can be used instead of breasts.
- Rice vinegar in the sauce provides a milder, more authentic Asian flavor.
- Keep fried chicken balls on a wire rack rather than paper towels to prevent sogginess.
Keywords: Chinese chicken balls, sweet and sour sauce, fried chicken bites, appetizer, crispy chicken
