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 preferred); 1/2 cup Water (cold water improves texture); 2 tablespoons Cornstarch; 2 cups Chicken Breasts, cut into chunks (chicken thighs can be used for more flavor); 1 cup All-Purpose Flour (self-rising flour can be used with adjusted baking powder); 1/2 cup Cornstarch (equal parts with flour for best results); 1 tablespoon Baking Powder (crucial for light texture); 1 teaspoon Coarse Kosher Salt (table salt can substitute, use less); 1 teaspoon Sugar (for batter, honey can be an alternative); 1 cup Cold Water (always start cold for batter); 2 cups Neutral Oil (vegetable or canola oil works best for frying)

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Introduction

Crispy Chinese Chicken Balls with Sweet and Sour Sauce are a popular treat that combines crunchy, golden chicken with a tangy, flavorful dipping sauce. This recipe delivers that perfect balance of sweet and tangy in a simple homemade version you can enjoy any night of the week.

A white plate holds about fifteen small, golden-brown fried dough balls piled in the center, sitting on a pool of shiny, amber-colored syrup. The dough balls have a smooth and slightly irregular round shape with a crispy texture visible on their surface. The plate rests on a white and black striped cloth on a white marbled surface, with a small white bowl of similar amber syrup partially visible in the top left corner. Some green herbs are faintly visible on the right side of the image. 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 over medium heat while stirring, then reduce heat and let it thicken for about 5 minutes. Set aside.
Step 2: In a large bowl, whisk together cornstarch, flour, sugar, baking powder, and salt. Gradually add the cold water, stirring until the batter is thick enough to coat the chicken pieces thoroughly.
Step 3: Dip each chicken chunk into the batter, allowing excess to drip off. Carefully lower the pieces into preheated oil heated to 375°F (190°C).
Step 4: Fry the chicken balls for 3-4 minutes on each side, until they turn golden brown and crispy. Remove and drain on a wire rack to keep them crunchy.
Step 5: Serve the hot, crispy chicken balls with the sweet and sour sauce on the side for dipping. Enjoy!

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
Rice vinegar in the sauce provides a gentler acidity if you prefer a milder taste.
Adjust sugar levels in the sauce to balance sweetness to your preference.
Keeping the batter cold improves the texture and crispiness of the coating.
Drain fried chicken balls on a wire rack instead of paper towels to maintain their crunch.

Storage

Store any 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 about 10 minutes to regain crispness. Store the sauce separately in the fridge and warm gently before serving.

How to Serve

The image shows a white bowl with small, golden-brown fried dough balls piled in the center. The dough balls have a shiny, crispy outer layer with a soft, slightly puffed texture, and a few of them seem to have a lighter, fluffier inside visible. There is a layer of dark amber sauce beneath the dough balls, partially visible between them. The bowl is placed on folded dark grey cloths, all resting on a white marbled surface. In the upper left corner, there is a glimpse of a white bowl filled with a reddish-brown sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and often yield a more flavorful and juicy result. Just cut them into similar sized chunks for even cooking.

How do I keep the chicken balls crispy after frying?

Drain the chicken balls on a wire rack instead of paper towels to avoid sogginess. Also, serve them immediately or reheat in the oven for best texture.