Crispy Chinese Chicken Balls with Sweet and Sour Sauce
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.
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.