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
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
- 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.
- 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.
- 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.
- 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.
- 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
