Print

Crispy Chinese Chicken Balls with Sweet and Sour Sauce Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

Crispy Chinese Chicken Balls served with a tangy and flavorful homemade sweet and sour sauce. This classic Asian-inspired appetizer features tender chicken pieces coated in a light, crispy batter and fried to golden perfection. Perfect for sharing or as a delicious snack.

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 preferred)
  • 1/2 cup Water (cold water improves texture)
  • 2 tablespoons Cornstarch

Chicken Balls

  • 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)

Instructions

  1. Prepare Sweet and Sour Sauce: In a small saucepan, combine brown sugar, ketchup, lemon juice, vinegar, water, and cornstarch. Bring the mixture to a boil while stirring continuously to ensure it mixes evenly and thickens. Once thickened, set aside to cool and keep warm.
  2. Make Chicken Ball Batter: In a large bowl, whisk together cornstarch, all-purpose flour, sugar, baking powder, and coarse kosher salt. Gradually add cold water while mixing until a thick batter forms that will fully coat the chicken pieces.
  3. Coat Chicken Pieces: Dip each chicken chunk into the batter, letting excess batter drip back into the bowl to avoid clumping. Ensure each piece is evenly coated.
  4. Fry Chicken Balls: Heat neutral oil in a deep pan or fryer to 375°F (190°C). Carefully lower the battered chicken pieces into the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature. Once cooked, transfer the chicken balls to a wire rack to drain excess oil and keep them crispy.
  5. Serve: Arrange the crispy chicken balls on a serving plate and serve hot with the prepared sweet and sour sauce on the side for dipping. Enjoy immediately for the best texture and flavor.

Notes

  • For a healthier twist, use no-sugar-added ketchup and reduce the amount of brown sugar.
  • Chicken thighs can be used instead of breasts for more juicy and flavorful chicken balls.
  • Maintain the oil temperature at 375°F (190°C) to achieve crispy texture without excess oil absorption.
  • The baking powder in the batter is essential to get a light, airy coating.
  • Use a wire rack instead of paper towels to drain fried chicken balls to keep them crispier.
  • Make the sweet and sour sauce ahead and keep warm for convenience when serving.

Keywords: Chinese chicken balls, sweet and sour sauce, crispy chicken, fried chicken appetizer, Asian appetizer, homemade sweet and sour sauce

Find it online: https://lieblingsmahlzeit.com/crispy-chinese-chicken-balls-with-sweet-and-sour-sauce-recipe/