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; 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 offer a perfect combination of crunchy, tender chicken with a tangy sweet and sour sauce. This dish is a favorite for gatherings and makes for a delicious appetizer or main course. Ready to impress with minimal effort, it’s a great recipe to keep on hand.

The image shows a white plate with a textured surface filled with about fifteen small golden brown fried dough balls covered in a shiny amber-colored syrup. The dough balls are clustered together in the center of the plate creating a warm and glossy look. The plate rests on a white marbled surface with a striped cloth partly visible underneath it and a white bowl with a dark liquid on the upper left side. Green herbs are blurred in the background on the right, adding freshness to the scene. 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. Bring to a boil while stirring continuously to mix well. Let it cook and thicken for about 5 minutes, then set aside.
Step 2: In a large bowl, whisk together cornstarch, all-purpose flour, sugar, baking powder, and salt. Gradually add cold water while mixing until you form a thick batter that will coat the chicken pieces fully.
Step 3: Dip each chicken chunk into the batter, allowing any excess to drip back into the bowl.
Step 4: 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.
Step 5: Fry the chicken balls for 3-4 minutes per side until golden brown and crispy. Remove and drain on a wire rack to keep them crispy.
Step 6: Serve the chicken balls hot with the prepared sweet and sour sauce on the side for dipping. Enjoy!

Tips & Variations

For extra flavor, try using chicken thighs instead of breasts—they remain juicier and add richness.
Use rice vinegar in the sauce for a milder, less sharp taste.
Self-rising flour can replace all-purpose flour if you adjust the baking powder accordingly.
Keep the cooked chicken balls on a wire rack rather than paper towels to retain crispiness.
Adding a pinch of garlic powder or ginger to the batter can add a subtle depth of flavor.

Storage

Store leftover chicken balls in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess. The sweet and sour sauce can be refrigerated separately for up to a week.

How to Serve

A white bowl filled with golden brown bite-sized fried dough balls that look crispy on the outside, sitting in a pool of shiny amber syrup. The dough pieces are round and uneven, with a smooth yet slightly rough texture, tightly packed in the center of the bowl. The bowl rests on a white marbled surface next to fresh green parsley, and a cup with a dark brown liquid is partially visible in the top left corner. The scene is brightly lit, showing the glossy syrup coating the dough perfectly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken as long as it is fully thawed and patted dry before cutting into chunks and battering. This helps ensure even cooking and prevents excess moisture.

What is the best oil for frying chicken balls?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are best for frying. They produce a crispy texture without altering the flavor.