Name: 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 pound chicken breasts or thighs, cut into bite-sized pieces; 1 cup all-purpose flour; 1 cup cornstarch; 2 teaspoons baking powder; 1 tablespoon granulated sugar; 1 teaspoon salt; 1½ cups cold water; Vegetable oil, for frying; ½ cup brown sugar; 3 tablespoons ketchup; 2 tablespoons vinegar; 1 tablespoon fresh lemon juice; ½ cup water; 1½ teaspoons cornstarch; ½ teaspoon salt

Jump to Recipe

Introduction

Chinese Chicken Balls with Sweet and Sour Sauce are a beloved takeout classic that’s surprisingly easy to make at home. Crispy, golden chicken bites pair perfectly with a bright, tangy sauce. This recipe delivers delicious results with simple ingredients and clear steps.

A white speckled bowl filled with around twenty small, golden-brown fried dough balls, each ball having a slightly rough, crispy texture with some areas lighter and others darker golden. The dough balls are piled loosely, showing their round, irregular shapes. The bowl sits on a white marbled surface with a hint of a soft cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breasts or thighs, cut into bite-sized pieces
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
1 tablespoon granulated sugar
1 teaspoon salt
1½ cups cold water
Vegetable oil, for frying
½ cup brown sugar
3 tablespoons ketchup
2 tablespoons vinegar
1 tablespoon fresh lemon juice
½ cup water
1½ teaspoons cornstarch
½ teaspoon salt

Instructions

Step 1: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sugar, and salt. Gradually add the cold water, stirring until the batter is smooth and thick enough to coat the back of a spoon. Adjust with more flour or water if needed.
Step 2: Pat the chicken pieces dry with paper towels. Dip each piece into the batter, fully coating it, then let excess batter drip off.
Step 3: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the chicken in batches without overcrowding for about 3-4 minutes per side, until golden and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.
Step 4: To make the sauce, combine brown sugar, ketchup, vinegar, lemon juice, water, cornstarch, and salt in a small saucepan. Whisk over medium heat until the sauce boils and thickens. Remove from heat.
Step 5: Arrange the chicken balls on a platter and serve immediately with the sweet and sour sauce on the side.

Tips & Variations

For extra crispiness, double fry the chicken balls by frying once until pale golden, letting them rest, then frying again until deep golden brown.
Substitute chicken thighs for a juicier result, or use chicken breasts for leaner bites.
Add diced pineapple or bell peppers to the sauce for a fruity twist.
Adjust the sweetness or acidity of the sauce by varying the amount of brown sugar or vinegar to suit your taste.

Storage

Store leftover chicken balls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to retain crispiness. The sweet and sour sauce can be kept separately in the fridge for up to 3 days and reheated gently on the stove.

How to Serve

A white speckled bowl is filled with a pile of golden-brown fried dough balls, each having a slightly rough and crispy texture with small uneven bumps. The dough balls vary slightly in size and shape, closely stacked inside the bowl. The background shows a white marbled texture surface with a partial view of a white bowl with orange contents on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken balls instead of frying?

Yes, baking is a healthier alternative. Coat chicken pieces in batter and place them on a greased baking sheet. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. However, frying yields a crispier texture.

How do I know when the chicken balls are cooked properly?

The chicken should reach an internal temperature of 165°F (74°C). The pieces should be golden brown and no longer pink inside. Cutting open one piece before serving can help check doneness.