Description
Crispy and flavorful Chicken Balls coated in a light batter and served with a tangy, homemade Sweet and Sour Sauce. This dish features tender chicken breast pieces marinated with a blend of seasonings, double-fried for extra crispiness, and paired perfectly with a balanced sweet and sour sauce that can be made on the stovetop quickly and easily.
Ingredients
Scale
Chicken and Marinade
- 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)
Batter
- 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)
Sweet and Sour Sauce
- 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
Frying Oil
- Vegetable oil (or canola, sunflower, grapeseed oil, or any neutral flavor oil) for deep frying
Instructions
- Marinade the chicken: Cut the chicken breast into 1-inch dice and place in a large mixing bowl. Add 2 tsp sugar, 1 tsp salt, ¼ tsp white pepper, 1 tsp sesame oil, 1 tbsp garlic paste, 1 tsp corn starch, and ½ tsp baking soda. Mix well to coat all the chicken pieces evenly. Set aside to marinate for 15-30 minutes, or up to 1 hour if time allows.
- Make the sweet and sour sauce: 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 well until the corn starch is fully dissolved. Place over low to medium heat and stir continuously until the sauce thickens to desired consistency. Remove from heat and let cool.
- Prepare the batter: In a large bowl, combine 1 cup plain flour, ½ cup corn starch, 1 tsp baking soda, and ½ tsp salt. Gradually add 1 cup cold water while whisking until you achieve a smooth batter with medium thickness. Add more water if necessary to reach the right consistency.
- Coat the chicken pieces: Add an additional ½ cup corn starch to the marinated chicken. Toss chicken pieces to coat evenly in the corn starch. Then dip each piece into the batter, ensuring each piece is thoroughly coated.
- First fry: Heat vegetable oil in a deep frying pan or wok to approximately 350°F (180°C). Fry the battered chicken pieces in batches for 2-3 minutes until they turn light brown. Remove and let them rest for 4-5 minutes on a rack or paper towel.
- Second fry: Reheat the oil to 350°F (180°C) if needed. Fry the chicken pieces a second time for 2-3 minutes, this time until they are crispy and golden brown. Remove and drain on a cooling rack or paper towels.
- Serve: Serve the crispy chicken balls hot alongside the homemade sweet and sour sauce for dipping or drizzling.
Notes
- Double frying the chicken gives it an extra crispy texture that holds well when coated with the sauce.
- If the batter is too thick, gradually add more cold water until it reaches a medium-thick consistency.
- You can substitute cornstarch with potato starch if preferred.
- The sauce can be made ahead of time and refrigerated for up to 2 days.
- Use a neutral-flavored oil with a high smoke point for best frying results.
- Allow the chicken pieces to rest after the first fry to help them crisp up during the second fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Chicken balls, sweet and sour sauce, crispy chicken, deep-fried chicken, Chinese appetizer, homemade sweet and sour sauce
