Chinese Chicken Balls with Sweet and Sour Sauce Recipe
Delicious Chinese Chicken Balls coated in a crispy batter and served with a tangy homemade sweet and sour sauce. This classic appetizer features tender chicken pieces deep-fried to golden perfection and paired with a perfectly balanced sweet and sour dipping sauce that’s quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
For the Chicken Balls:
- 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
For the Sweet and Sour Sauce:
- 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
- Prepare the Batter: 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 additional flour or water if necessary to reach the desired consistency.
- Coat the Chicken: Pat the chicken pieces dry using paper towels to remove excess moisture. Dip each bite-sized piece into the batter, ensuring it is fully coated. Allow any excess batter to drip off before frying.
- Fry the Chicken Balls: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully lower the battered chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each piece for about 3-4 minutes per side until they are golden brown and cooked through. Use a slotted spoon to remove them and place on a wire rack or paper towel-lined plate to drain excess oil.
- Prepare the Sweet and Sour Sauce: In a small saucepan, combine the brown sugar, ketchup, vinegar, fresh lemon juice, water, cornstarch, and salt. Whisk the mixture over medium heat continuously until it comes to a boil and thickens to a smooth consistency. Once thickened, remove from heat and transfer to a serving bowl.
- Serve: Arrange the crispy chicken balls on a serving platter. Serve immediately with the sweet and sour sauce on the side for dipping. Enjoy while hot for the best texture.
Notes
- For extra crispiness, ensure the oil temperature remains steady at 350°F during frying.
- You can substitute chicken thighs for breasts for a juicier result.
- If you prefer a thicker batter, reduce the water slightly.
- Adjust the sweetness or tanginess of the sauce by modifying brown sugar or vinegar amounts according to taste.
- Use fresh lemon juice for the best flavor contrast in the sauce.
Keywords: Chinese chicken balls, sweet and sour chicken, fried chicken appetizer, homemade sweet and sour sauce, crispy chicken bites
