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 (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)

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Introduction

Crispy Chinese Chicken Balls with Sweet and Sour Sauce are a delicious treat that combines a crunchy exterior with juicy chicken inside. Paired with a tangy sauce, they make a perfect appetizer or snack for any occasion.

A white plate holds a round layer of thick, shiny golden-brown syrup, topped with about fifteen small, round, golden-brown fried dough balls that have a slightly glossy surface from the syrup. The dough balls are clustered together in the center, and the plate sits on a white marbled surface with some green herbs to the side and a white bowl with red syrup in the upper left corner. 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. Stir well and bring to a boil. Let it 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 the batter is thick enough to fully coat the chicken pieces.
Step 3: Dip each chicken chunk into the batter, allowing any excess to drip back into the bowl. Carefully lower them into oil preheated to 375°F (190°C).
Step 4: Fry the chicken balls for 3-4 minutes per side until they turn golden brown and crispy throughout. Remove and drain on a wire rack to maintain crispiness.
Step 5: Serve the crispy chicken balls hot alongside the sweet and sour sauce for dipping. Enjoy every bite!

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
Rice vinegar can be used in the sauce for a milder tang.
For a gluten-free version, try using a gluten-free flour blend and cornstarch in the batter.
Keep fried chicken balls on a wire rack instead of paper towels to prevent sogginess.

Storage

Store 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 maintain crispiness. Avoid microwaving as it may soften the coating. Keep the sweet and sour sauce refrigerated separately for up to 4 days.

How to Serve

A white textured plate holds a layer of amber-colored sticky syrup at the bottom, topped with about fifteen small, golden-brown fried dough balls that are shiny and smooth with a slightly crisp crust. The dough pieces are irregularly shaped, clustered in the center of the plate, creating a warm, inviting contrast between the syrup and the fried pastries. The plate sits on a white marbled surface next to a cup with a dark red liquid and some green herbs partially visible on the right edge. 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 offer more flavor and tend to stay juicier. Adjust cooking time slightly if needed to ensure they are cooked through.

What is the best way to keep the chicken balls crispy after frying?

Drain the fried chicken balls on a wire rack rather than paper towels. This prevents steam buildup and helps keep the coating crisp.