Ingredients
For the 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
For the 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)
Instructions
For the Sweet and Sour Sauce:
In a small saucepan, combine all the sauce ingredients and bring to a boil.
Once the sauce has thickened slightly, remove from heat and set aside to cool.
The sauce can be stored in the fridge for up to two weeks.
For the Chicken Balls:
In a large mixing bowl, whisk together the cornstarch, flour, sugar, baking powder, and salt.
Gradually stir in the cold water until the batter is mostly smooth. The batter should be thick enough to coat the chicken and slowly drip off when dipped. Adjust the consistency by adding extra flour or water if needed.
Heat neutral oil in a frying pan over medium-high heat.
Dip a piece of chicken into the batter, ensuring it’s completely covered. Let excess batter drip off.
Carefully lower the chicken into the hot oil and fry in batches (about 8-10 pieces at a time). Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Remove the chicken balls from the oil and drain on a wire rack to remove excess oil.
Serve immediately with the sweet and sour sauce.
Notes
Frying Tip: Be careful not to overcrowd the pan to ensure the chicken balls cook evenly.
Sweet and Sour Sauce: You can adjust the sweetness and tanginess of the sauce by varying the sugar or vinegar to your taste.
Storage: The chicken balls are best served fresh, but leftovers can be stored in the fridge and reheated in the oven to retain their crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Frying
- Cuisine: American
