Crispy Chinese Chicken Balls with Sweet and Sour Sauce Recipe
These Crispy Chinese Chicken Balls are a delightful appetizer featuring tender chicken chunks coated in a light, crispy batter and fried to golden perfection. Served with a tangy homemade sweet and sour sauce, this recipe brings the classic Chinese takeout favorite right to your kitchen with an irresistible crunch and balanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings (about 20-24 chicken balls) 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
Chicken Balls
- 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 the brown sugar, ketchup, lemon juice, vinegar, water, and cornstarch. Bring the mixture to a boil over medium heat while stirring continuously to dissolve the cornstarch and blend all ingredients. Allow the sauce to thicken for about 5 minutes, then remove from heat and set aside.
- Make Chicken Ball Batter: In a large bowl, whisk together the cornstarch, all-purpose flour, sugar, baking powder, and salt. Gradually add the cold water while stirring to create a thick batter. It should be thick enough to fully coat the chicken chunks without dripping excessively.
- Coat Chicken Chunks: Dip each piece of chicken breast into the batter, allowing any excess batter to drip back into the bowl. Ensure each piece is evenly covered for a crispy texture upon frying.
- Fry Chicken Balls: Heat the neutral oil in a deep fryer or a heavy-bottomed pan to 375°F (190°C). Carefully place the battered chicken pieces into the hot oil. Fry each side for about 3-4 minutes until they turn golden brown and achieve a crispy exterior. Use a wire rack to drain the fried chicken balls, which helps maintain their crispiness.
- Serve: Serve the crispy chicken balls hot, accompanied by the prepared sweet and sour sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- For extra flavor, chicken thighs can be used instead of chicken breasts.
- Rice vinegar offers a milder taste to the sweet and sour sauce compared to regular vinegar.
- Using cold water in the batter helps create a lighter, crispier coating.
- A wire rack is preferred over paper towels for draining fried foods to keep them crispy.
- Adjust frying temperature as needed to avoid undercooked or burnt chicken balls.
- No-sugar-added ketchup can be used for a slightly healthier sauce option.
Keywords: Chinese chicken balls, crispy chicken balls, sweet and sour chicken, Chinese appetizer, fried chicken, homemade chicken balls
