Name: Chicken Balls with Sweet and Sour Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500 g Chicken breast (about 18 oz), boneless skinless, cut into 1″ cubes; 2 tsp Sugar; 1 tsp Salt; ¼ tsp White pepper; 1 tsp Sesame oil; 1 tbsp Garlic paste (or 1 tsp garlic powder); ½ tsp Baking soda; 1 tsp Corn starch; ½ cup Corn starch (for coating); 1 cup Plain flour (all-purpose flour); ½ cup Corn starch (or potato starch); 1 tsp Baking soda (or bicarbonate of soda); ½ tsp Salt; 1 cup Cold water (add more if needed); 4 tbsp Ketchup; 1 tbsp Tomato puree (or tomato concentrate); 4 tbsp White vinegar; 3 tbsp Sugar; ½ cup Water; 1 tsp Corn starch; ½ tsp Salt; Vegetable oil (or canola, sunflower, grapeseed oil, or any neutral flavor oil) for deep frying

Ingredients

500 g chicken breast (boneless, skinless, cut into 1″ cubes)

½ cup corn starch

Vegetable oil for deep frying (or canola, sunflower, grapeseed, or any neutral-flavored oil)

2 tsp sugar

1 tsp salt

¼ tsp white pepper

1 tsp sesame oil

1 tbsp garlic paste (finely grated garlic) or 1 tsp garlic powder

½ tsp baking soda

1 tsp corn starch

1 cup plain flour (or all-purpose flour)

½ cup corn starch (or potato starch)

1 tsp baking soda (or bicarbonate of soda)

½ tsp salt

1 cup water (add more if needed)

4 tbsp ketchup

1 tbsp tomato puree (or tomato concentrate)

4 tbsp white vinegar

3 tbsp sugar

½ cup water

1 tsp corn starch

½ tsp salt

Instructions

Step 1: Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.

Step 2: Add 2 tsp sugar, 1 tsp salt, ¼ tsp white pepper, 1 tsp sesame oil, 1 tbsp garlic paste, ½ cup corn starch, and ½ tsp baking soda to the chicken. Mix well, cover, and marinate for 15–30 minutes (or up to 1 hour for more flavor).

Step 3: In a small saucepan, combine 4 tbsp ketchup, 4 tbsp white vinegar, 3 tbsp sugar, 1 tbsp tomato puree, ½ cup water, 1 tsp corn starch, and ½ tsp salt. Stir until corn starch dissolves. Heat over low-medium heat, stirring continuously until the sauce thickens. Remove from heat and let cool.

Step 4: In a large bowl, whisk together 1 cup plain flour, ½ cup corn starch, 1 tsp baking soda, and ½ tsp salt. Gradually add 1 cup cold water, whisking to create a smooth, medium-thick batter. Add more water if needed.

Step 5: Coat each piece of marinated chicken with ½ cup corn starch, then dip into the batter, ensuring even coverage.

Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). Fry the battered chicken pieces in batches for 2–3 minutes until lightly browned. Remove and let them rest on a rack or paper towel for 4–5 minutes.

Step 7: Reheat the oil to 350°F (180°C) and fry the chicken a second time for 2–3 minutes until golden brown and crispy. Remove and drain on a cooling rack or paper towels.

Step 8: Toss the crispy chicken balls in the sweet and sour sauce just before serving, or serve the sauce on the side for dipping.

Tips & Variations

For extra crispiness, double frying is essential—it creates a crunchy coating that stays crispy when sauced.

You can substitute chicken breast with thigh meat for juicier results.

Add diced bell peppers or pineapple chunks to the sweet and sour sauce for a fruity twist.

If you prefer less tang, reduce the vinegar slightly and balance with extra sugar.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken breast for even cooking and texture. If using frozen, thaw completely and pat dry before marinating.

How do I prevent the batter from falling off during frying?

Coating each piece of chicken with corn starch before dipping into the batter helps the batter to adhere better. Also, make sure the oil is hot enough before frying.