Chinese Chicken Balls with Sweet and Sour Sauce Recipe

Introduction

These Chinese Chicken Balls are crispy, golden bites coated in a light batter and served with a tangy sweet and sour sauce. Perfect as an appetizer or a fun dinner treat, they bring restaurant-style flavor right to your kitchen.

Ingredients

• 1 pound chicken breasts or thighs, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1½ cups cold water
• Vegetable oil, for frying
• ½ cup brown sugar
• 3 tablespoons ketchup
• 2 tablespoons vinegar
• 1 tablespoon fresh lemon juice
• ½ cup water
• 1½ teaspoons cornstarch
• ½ teaspoon salt

Instructions

1. Step 1: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sugar, and salt. Gradually add the cold water, stirring until the batter is smooth and thick enough to coat the back of a spoon. Adjust with additional flour or water if necessary.
2. Step 2: Pat the chicken pieces dry with paper towels. Dip each piece into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
3. Step 3: Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully lower the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for approximately 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.
4. Step 4: In a small saucepan, combine the brown sugar, ketchup, vinegar, lemon juice, water, cornstarch, and salt. Whisk over medium heat until the mixture boils and thickens to a smooth sauce. Remove from heat.
5. Step 5: Arrange the chicken balls on a serving platter and serve immediately with the sweet and sour sauce on the side for dipping.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful bites.
• For extra crispiness, let the battered chicken rest for 10 minutes before frying.
• Add a pinch of garlic powder or five-spice powder to the batter for additional flavor.
• Serve with steamed rice or stir-fried vegetables to make it a full meal.

Storage

Store any leftover chicken balls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain crispiness. Keep the sweet and sour sauce separate and reheat gently on the stove or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken balls instead of frying?

While frying gives the crispiest texture, you can bake the chicken balls at 400°F (200°C) for about 20 minutes, turning halfway through. The texture will be less crispy but still tasty.

What can I substitute for vinegar in the sweet and sour sauce?

You can use apple cider vinegar or rice vinegar as substitutes. Avoid balsamic vinegar as it will alter the flavor significantly.

Chinese Chicken Balls with Sweet and Sour Sauce Recipe

---

★★★★★

4.8 from 135 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Delicious Chinese Chicken Balls served with a tangy and sweet homemade sweet and sour sauce. Crispy battered chicken pieces are deep-fried to golden perfection and paired perfectly with a flavorful sauce made from brown sugar, ketchup, vinegar, and lemon juice.

---

Ingredients

Scale 1x2x3x

For the Chicken Balls:

• 1 pound chicken breasts or thighs, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1½ cups cold water
• Vegetable oil, for frying

For the Sweet and Sour Sauce:

• ½ cup brown sugar
• 3 tablespoons ketchup
• 2 tablespoons vinegar
• 1 tablespoon fresh lemon juice
• ½ cup water
• 1½ teaspoons cornstarch
• ½ teaspoon salt

---

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sugar, and salt. Gradually add the cold water, stirring continuously until the batter is smooth and thick enough to coat the back of a spoon. Adjust the consistency with additional flour or water if needed.
2. Coat the Chicken: Pat the chicken pieces dry using paper towels. Dip each piece into the prepared batter, making sure it is evenly and fully coated. Let any excess batter drip off before frying.
3. Fry the Chicken Balls: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully lower the battered chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each piece for about 3-4 minutes per side, or until they turn golden brown and are cooked through. Remove the cooked chicken balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain the excess oil.
4. Prepare the Sweet and Sour Sauce: In a small saucepan, combine the brown sugar, ketchup, vinegar, lemon juice, water, cornstarch, and salt. Whisk the ingredients over medium heat until the mixture comes to a boil and thickens into a smooth sauce. Remove from heat and transfer to a serving bowl.
5. Serve: Arrange the golden chicken balls on a serving platter and serve immediately with the sweet and sour sauce on the side for dipping.

Notes

• Use cold water when making the batter to help achieve a crispier coating.
• Do not overcrowd the frying pot; fry in batches for even cooking and crispiness.
• Adjust the sweetness or tartness of the sauce by varying the amount of brown sugar or vinegar according to taste.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure cornstarch is gluten-free certified.
• Chicken thighs can provide more juiciness compared to breasts if preferred.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Keywords: Chinese chicken balls, sweet and sour sauce, deep fried chicken, crispy chicken balls, appetizer, Chinese appetizer, homemade sweet and sour sauce