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Crispy Chinese Chicken Balls with Sweet and Sour Sauce Recipe

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★★★★★

4.7 from 141 reviews

Crispy Chinese Chicken Balls served with a tangy and sweet homemade sweet and sour sauce. This recipe features tender chicken chunks coated in a light, airy batter and fried to golden perfection, paired with a flavorful sauce that perfectly balances sweetness and acidity.

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 (Additional flour can substitute if needed)

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)

Instructions

  1. Prepare Sweet and Sour Sauce: In a small saucepan, combine brown sugar, ketchup, lemon juice, vinegar, water, and cornstarch. Heat the mixture over medium heat, stirring constantly until it comes to a boil. Continue to cook and stir until the sauce thickens, about 5 minutes. Remove from heat and set aside to cool slightly.
  2. Make Chicken Ball Batter: In a large mixing bowl, whisk together the cornstarch, all-purpose flour, sugar, baking powder, and kosher salt. Gradually add the cold water while whisking continuously until a thick batter forms. The batter should be thick enough to coat the chicken pieces thoroughly.
  3. Coat Chicken Pieces: Dip the chicken chunks into the batter, making sure each piece is fully coated. Allow any excess batter to drip back into the bowl to avoid clumping in the oil.
  4. Fry Chicken Balls: Preheat neutral oil in a deep pan or deep fryer to 375°F (190°C). Carefully lower the battered chicken chunks into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3 to 4 minutes per side until the chicken balls are golden brown and crispy. Use a slotted spoon to transfer them to a wire rack to drain excess oil and maintain crispiness.
  5. Serve: Arrange the crispy chicken balls on a serving plate and serve hot alongside the prepared sweet and sour sauce for dipping. Enjoy the perfect balance of crunchy texture and flavorful sauce with every bite.

Notes

  • For a healthier option, use no-sugar-added ketchup and consider baking the chicken balls instead of frying.
  • Chicken thighs can be used instead of breasts for a juicier and more flavorful result.
  • Self-rising flour can replace all-purpose flour; just omit baking powder in the batter.
  • Maintain oil temperature at 375°F for optimal crispiness and to avoid greasy chicken.
  • Use a wire rack to drain fried chicken balls to prevent sogginess.

Keywords: Chinese Chicken Balls, Sweet and Sour Sauce, Crispy Chicken, Fried Chicken, Chinese Appetizer, Homemade Sweet and Sour Sauce

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