Chinese Chicken Balls with Sweet and Sour Sauce Recipe

These Chinese Chicken Balls are crispy on the outside, juicy on the inside, and paired with the best homemade sweet and sour sauce. Perfect for a homemade takeout-inspired meal, these chicken balls offer a satisfying crunch with a tangy, sweet dip that will have everyone coming back for more. Whether you’re making them for a family dinner or a fun weekend treat, this dish is sure to impress!

Why You’ll Love This Recipe

These Chinese Chicken Balls are the perfect balance of texture and flavor. The crispy batter enveloping juicy chicken pieces creates a satisfying crunch with every bite. Paired with the zesty sweet and sour sauce, each bite is a burst of flavor. Plus, this recipe is easy to make, and the batter recipe guarantees a light and crispy texture every time. Serve them as an appetizer or a main dish, and you’ll have a crowd-pleasing meal that’s better than takeout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet and Sour Sauce:

• ½ cup water

• 3 tablespoons ketchup

• 6 tablespoons brown sugar (or white sugar)

• 2 tablespoons vinegar

• 1 tablespoon lemon juice

• 1 ½ teaspoons cornstarch

• ½ teaspoon salt

Chicken Balls:

• 1 cup cornstarch

• 1 cup all-purpose flour

• 1 tablespoon sugar (or honey)

• 2 teaspoons baking powder

• 1 teaspoon coarse kosher salt

• 1 ½ cups cold water

• 3-4 chicken breasts (cut into 1-inch chunks)

• Neutral oil (for frying)

Directions

Make the Sweet and Sour Sauce:

1. In a small saucepan, combine all the sauce ingredients—water, ketchup, brown sugar, vinegar, lemon juice, cornstarch, and salt.

2. Bring the mixture to a boil over medium heat while stirring occasionally.

3. Once it starts to boil, remove the sauce from the heat and set aside until serving. The sauce will thicken as it cools and can be refrigerated for up to two weeks.

Prepare the Chicken Balls:

1. In a large mixing bowl, whisk together the cornstarch, flour, sugar, baking powder, and salt.

2. Stir in the cold water until the batter is mostly smooth. The consistency should be thick enough to hold the chicken’s shape while cooking. If the batter is too thin, add more flour; if it’s too thick, add more water.

3. Dip each piece of chicken into the batter, making sure it’s fully coated. Let any excess batter drip off before placing it into the hot oil.

4. Heat the oil in a deep pan over medium-high heat (about 350°F or 175°C). Fry the chicken balls in batches of 8-10 pieces. Cook each side for 3-4 minutes until golden brown and crispy. Be careful not to overcook the chicken to keep it juicy.

5. Once cooked, transfer the chicken balls to a wire rack to drain excess oil.

Serve:

1. Serve the crispy chicken balls immediately with the sweet and sour sauce on the side for dipping. Enjoy!

Servings and Timing

• Servings: 4 people

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Variations

• Spicy Sweet and Sour Sauce: Add a pinch of red pepper flakes or a dash of hot sauce to the sweet and sour sauce to give it a spicy kick.

• Chicken Variations: While chicken breasts work best for this recipe, you can also use chicken thighs for a more tender option.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour and cornstarch for a gluten-free version of this dish.

Storage/Reheating

• Storage: Store the chicken balls in an airtight container in the refrigerator for up to 2 days. Store the sauce separately.

• Reheating: To reheat, bake the chicken balls in the oven at 350°F (175°C) for 10 minutes or until crispy. Reheat the sweet and sour sauce on the stovetop or in the microwave.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used for a juicier option, but make sure to cut them into small chunks similar to the size of chicken breast pieces.

2. Can I make the sweet and sour sauce ahead of time?

Yes, the sweet and sour sauce can be made ahead of time and stored in the refrigerator for up to two weeks.

3. Can I bake the chicken balls instead of frying them?

For a lighter option, you can bake the chicken balls at 400°F (200°C) for 15-20 minutes or until golden and crispy, flipping halfway through.

4. How do I know when the chicken balls are done cooking?

The chicken balls are done when they are golden brown and crispy on the outside. You can also check the internal temperature to ensure it reaches 165°F (74°C) for safe consumption.

5. Can I freeze the chicken balls?

Yes, you can freeze the cooked chicken balls. Let them cool completely, then place them in a freezer-safe container or bag for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.

6. What oil is best for frying?

Neutral oils like vegetable oil, canola oil, or peanut oil are ideal for frying since they have a high smoke point and won’t interfere with the flavor.

7. Can I use a different dipping sauce?

Yes, you can experiment with different sauces like honey mustard, soy sauce, or even a sweet chili sauce for a unique flavor.

8. Can I use a batter mix for the chicken balls?

If you prefer, you can use a pre-made batter mix, but homemade batter gives the chicken balls a fresher, fluffier texture.

9. How crispy will the chicken balls get?

These chicken balls will have a crispy exterior thanks to the cornstarch and flour batter, making them crunchy while still being tender inside.

10. Can I use less sugar in the sweet and sour sauce?

Yes, you can adjust the sugar amount to your taste, especially if you prefer a less sweet sauce.

Conclusion

These Chinese Chicken Balls with Sweet and Sour Sauce are the ultimate comfort food—crispy, juicy, and bursting with flavor. The homemade batter creates a light and crunchy coating that pairs perfectly with the tangy, sweet sauce. Whether you’re cooking for a family dinner or preparing a fun appetizer for a party, this recipe is a sure winner. Simple to make, incredibly delicious, and guaranteed to please everyone at the table!

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