Crispy Chinese Chicken Balls with Sweet and Sour Sauce

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If you love classic takeout flavors, these crispy Chinese chicken balls with sweet and sour sauce will quickly become a favorite in your kitchen. They feature tender, juicy chicken coated in a light, crunchy batter and paired with a perfectly balanced homemade sauce that delivers the ideal mix of sweetness and tanginess.

This recipe is simple, family-friendly, and perfect for weeknight dinners, appetizers, or special gatherings. With easy ingredients and clear steps, you can recreate restaurant-style chicken balls right at home.

Ingredients

For the Sweet and Sour Sauce

• 1 cup ketchup
• ½ cup brown sugar
• ½ cup vinegar
• 2 tablespoons lemon juice
• ½ cup water
• 2 tablespoons cornstarch

For the Chicken Balls

• 2 cups chicken breast, cut into chunks
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup cold water
• Oil for frying

Instructions For Crispy Chinese Chicken Balls

Step 1: Make the Sweet and Sour Sauce

1. In a small saucepan, combine ketchup, brown sugar, vinegar, lemon juice, water, and cornstarch.
2. Heat over medium heat while stirring constantly.
3. Bring to a gentle boil until the sauce thickens.
4. Remove from heat and set aside.

Step 2: Prepare the Batter

1. In a large bowl, mix flour, cornstarch, baking powder, salt, and sugar.
2. Slowly pour in cold water while whisking.
3. Continue mixing until you achieve a thick, smooth batter.

Step 3: Fry the Chicken

1. Heat oil in a deep pan to 375°F (190°C).
2. Dip chicken pieces into the batter, coating evenly.
3. Carefully place them into the hot oil.
4. Fry for 3–4 minutes per side until golden and crispy.
5. Remove and drain on a rack or paper towel.

Step 4: Serve

Serve the crispy chicken balls hot with the sweet and sour sauce on the side for dipping.

Pro Tips

• Use cold water to create a lighter, crispier batter.
• Fry in small batches to maintain oil temperature.
• Always preheat oil properly before frying.
• Drain chicken on a rack instead of paper towels to keep them crispy.

Why This Recipe Works

• The batter creates a perfect crispy coating without being heavy.
• The homemade sauce delivers a balanced sweet and tangy flavor.
• The recipe uses simple, accessible ingredients.
• It’s versatile enough for both appetizers and main dishes.

Substitutions & Variations

Protein Options

• Use shrimp instead of chicken.
• Substitute firm tofu for a vegetarian version.

Flavor Twists

• Add chili flakes for heat.
• Mix pineapple juice into the sauce for extra sweetness.

Cooking Alternatives

• Bake instead of frying at 400°F (200°C) for 20–25 minutes.
• Air-fry at 380°F (193°C) for a healthier option.

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Sauce can be prepared up to 3 days in advance.
• Batter can be mixed 24 hours ahead and refrigerated.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

Freezing

• Freeze cooked chicken balls for up to 2 months.

Reheating

• Reheat in an oven at 375°F (190°C) for 10–15 minutes to restore crispiness.

Serving Ideas for Crispy Chinese Chicken Balls

• Steamed rice
• Vegetable stir-fry
• Fried rice
• Noodles
• Fresh cucumber salad
• Spring rolls

Nutrition (Per Serving Estimate)

• Calories: 250 kcal
• Protein: 20g
• Carbohydrates: 30g
• Fat: 10g
• Sodium: 500mg

Frequently Asked Questions

1. Can I use chicken thighs instead of breast?

Yes, thighs work well and provide extra juiciness.

2. How do I know when the chicken is fully cooked?

The inside should be white with no pink, and the internal temperature should reach 165°F (74°C).

3. Can I make the sauce less sweet?

Reduce the sugar slightly and add extra vinegar.

4. Why is my batter not sticking?

The batter may be too thin. Add more flour to thicken it.

5. Can I air fry the chicken balls?

Yes, cook at 380°F (193°C) for about 15 minutes.

These crispy Chinese chicken balls with sweet and sour sauce are the perfect combination of crunchy, juicy, and flavorful. Easy to prepare and incredibly satisfying, they make a great addition to any meal or gathering. Once you try them, they’re sure to become a regular favorite in your kitchen.

Crispy Chinese Chicken Balls with Sweet and Sour Sauce

Olivia taling

These crispy Chinese chicken balls are coated in a light, crunchy batter and paired with a perfectly balanced homemade sweet and sour sauce. Sweet, tangy, and incredibly satisfying, this family-friendly recipe is perfect for weeknight dinners, appetizers, or special gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 250 kcal

Equipment

• small saucepan
• large mixing bowl
• Whisk
• deep frying pan or pot
• cooling rack for draining excess oil

Ingredients

  

• 1 cup ketchup
• 1/2 cup brown sugar
• 1/2 cup vinegar
• 2 tbsp lemon juice
• 1/2 cup water
• 2 tbsp cornstarch
• 2 cups chicken breast, cut into chunks
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1 cup cold water
• oil for frying

Instructions

 

• In a small saucepan, combine ketchup, brown sugar, vinegar, lemon juice, water, and cornstarch. Heat over medium heat while stirring constantly. Bring to a gentle boil until the sauce thickens. Remove from heat and set aside.
• In a large bowl, mix flour, cornstarch, baking powder, salt, and sugar. Slowly pour in cold water while whisking. Continue mixing until you achieve a thick, smooth batter.
• Heat oil in a deep pan to 375°F (190°C). Dip chicken pieces into the batter, coating evenly. Carefully place them into the hot oil. Fry for 3–4 minutes per side until golden and crispy. Remove and drain on a rack or paper towel.
• Serve the crispy chicken balls hot with the sweet and sour sauce on the side for dipping.

Notes

Use cold water for a lighter, crispier batter. Fry in small batches to maintain oil temperature at 375°F (190°C). Drain on a rack instead of paper towels to keep them crispy. Sauce can be made 3 days ahead. Reheat leftovers at 375°F (190°C) for 10–15 minutes. For a healthier option, bake at 400°F (200°C) for 20–25 minutes or air-fry at 380°F (193°C) for about 15 minutes.

Keyword Chinese takeout recipe, crispy chicken balls, homemade chicken balls, sweet and sour chicken

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