Chinese Chicken Balls: 1 Crispy Takeout Favorite

Chinese chicken balls have always been my go-to comfort food, a taste of pure nostalgia from childhood takeout nights. I remember the sheer delight of biting into those perfectly crispy, golden orbs, coated in a sticky, tangy sauce that just screamed happiness. Now, I’ve perfected my own easy Chinese chicken balls recipe that brings that same joy right into my kitchen. Making homemade Chinese chicken balls is surprisingly simple and so rewarding – the aroma alone will have your family rushing to the table! Let’s get cooking!

Why You’ll Love This Chinese Chicken Balls Recipe

Get ready to fall in love with these amazing chicken balls! They’re:

• Incredibly delicious with a perfect balance of savory chicken and tangy sauce.
• Super quick to prepare, making them ideal for busy weeknights.
• A crowd-pleasing appetizer or main dish that everyone, especially kids, will adore.
• A budget-friendly way to enjoy takeout favorites at home.
• Guaranteed to be crispy Chinese chicken balls thanks to a simple batter.
• A healthier alternative to restaurant versions, especially if you control the frying oil.
• You’ll achieve that sought-after crispy Chinese chicken balls texture with my easy method.

Ingredients for Homemade Chinese Chicken Balls

Gathering these Chinese chicken balls ingredients is the first step to delicious homemade goodness. You’ll need:

• 2 large chicken breasts, cut into 1-inch pieces – boneless and skinless are best for this recipe.
• 1 cup all-purpose flour – the base of our crispy batter.
• 1/4 cup cornstarch – this helps create that irresistible crunch.
• 1 teaspoon baking powder – essential for a light and airy batter.
• 1/2 teaspoon salt – enhances all the flavors.
• 1/2 teaspoon garlic powder – adds a savory depth to the coating.
• 1 large egg – helps bind the batter ingredients.
• 3/4 cup cold water (more as needed) – crucial for a super crispy coating; make sure it’s ice cold!
• Oil for deep frying – a neutral oil like vegetable or canola is perfect.

How to Make Crispy Chinese Chicken Balls

Follow these simple steps to create restaurant-quality Chinese chicken balls right in your own kitchen. It’s easier than you think to achieve that perfect crunch and delicious flavor!

1. Step 1: Prepare the Batter. In a medium bowl, whisk together the 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. In a separate bowl, beat the 1 large egg with the 3/4 cup cold water. Gradually mix the wet ingredients into the dry, whisking until smooth. You’re aiming for a batter that’s thick enough to coat the chicken pieces without being too runny. This is key for that signature coating when you’re making deep fried chicken balls Chinese style.
2. Step 2: Heat the Oil. Pour your chosen frying oil (like vegetable or canola) into a deep frying pan or Dutch oven, filling it about 2–3 inches deep. Heat the oil over medium-high heat until it reaches a consistent temperature of 350°F (175°C). A simple way to test if it’s ready is to drop a tiny bit of batter into the oil; it should sizzle immediately and float to the surface. For more on safe frying temperatures, you can check out food safety guidelines.
3. Step 3: Coat and Fry the Chicken. Now for the fun part! Dip each piece of chicken into the prepared batter, making sure each piece is fully coated. Carefully drop the battered chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in greasy, less crispy balls. Fry for about 4–6 minutes, turning them occasionally with a slotted spoon. You’re looking for a beautiful golden brown color and for them to be cooked through. This is how you achieve authentic deep fried chicken balls Chinese style. Remove the cooked chicken balls and place them on a plate lined with paper towels to drain any excess oil.
4. Step 4: Make the Sweet and Sour Sauce. While the chicken balls are frying, prepare your sauce. In a medium saucepan, combine the 1/2 cup ketchup, 1/2 cup sugar, 1/2 cup white vinegar, and 1 tablespoon soy sauce. Bring this mixture to a gentle simmer over medium heat. Once simmering, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue to cook, stirring constantly, until the sauce thickens and turns glossy. This usually takes about 2–3 minutes.
5. Step 5: Serve and Enjoy. Plate your freshly fried, crispy Chinese chicken balls. Serve them hot with the homemade sweet and sour sauce on the side for dipping, or drizzle it generously over the top. For an extra touch, garnish with some chopped green onions or a sprinkle of sesame seeds. Enjoy your delicious, homemade meal!

Making the Perfect Batter

The secret to truly crispy Chinese chicken balls lies in the batter. Ensure your batter is thick enough to cling to the chicken, and always use cold water. The cold water reacts with the baking powder and hot oil to create that light, airy, and extra crunchy coating.

Frying to Golden Perfection

Maintaining the correct oil temperature is crucial for successful deep fried chicken balls Chinese style. Fry in batches, never overcrowding the pot, to ensure each ball gets evenly cooked and develops a beautiful golden-brown, crispy exterior without becoming greasy.

Crafting the Sweet and Sour Sauce

This homemade sweet and sour sauce is incredibly simple. Just combine the ketchup, sugar, vinegar, and soy sauce in a saucepan. Simmering it with a cornstarch slurry creates a thick, glossy sauce that perfectly complements the savory chicken balls.

Pro Tips for the Best Chinese Chicken Balls

Want to elevate your homemade chicken balls from good to absolutely amazing? I’ve picked up a few tricks over the years that make a huge difference in achieving that perfect texture and flavor, giving you results akin to restaurant style Chinese chicken balls.

• For extra crispiness, consider double frying: fry the chicken balls for about 2-3 minutes until lightly golden, remove them, then fry them again for another 1-2 minutes just before serving until deep golden brown.
• Don’t skip the cold water in the batter! This is a game-changer for achieving that light, airy, and super crunchy coating that defines great Chinese chicken balls.
• Make sure your oil is at the correct temperature (350°F/175°C) before adding the chicken. If it’s too cool, the batter will absorb too much oil and become soggy.

What’s the secret to perfect crispy Chinese chicken balls?

The real secret to those perfect, shatteringly crispy exteriors is twofold: using ice-cold water in your batter and ensuring your oil is at the right temperature. This combination creates steam that puffs up the batter for maximum crunch, just like you get with restaurant style Chinese chicken balls.

Can I make Chinese chicken balls ahead of time?

Yes, you can prep components ahead! Cut the chicken and prepare the batter separately. Keep the chicken pieces dry, and store the batter chilled. Coat and fry just before serving for the best crispy texture. This makes assembly for easy Chinese chicken balls much quicker. For more on food preparation and safety, you can consult the about Niki Air Fryer page.

How do I avoid common mistakes with Chinese chicken balls?

Avoid soggy batter by ensuring your oil is hot enough and don’t overcrowd the frying pan; cook in batches. Also, make sure the chicken is cut into uniform pieces so they cook evenly. Undercooked chicken is a common pitfall, so always check for doneness.

Best Ways to Serve Chinese Chicken Balls

These delightful little bites are incredibly versatile! They work perfectly as a standalone appetizer, especially when served with a generous portion of your homemade chicken balls with Chinese sauce for dipping. For a more substantial meal, consider pairing them with classic accompaniments like fluffy steamed rice or savory stir-fried noodles. They also make a fantastic addition to a larger Chinese banquet spread, bringing that favorite takeout flavor straight to your table. If you’re interested in other popular takeout dishes, check out our last recipes.

Chinese Chicken Balls Nutrition Facts

When enjoying these delicious Chinese chicken balls, here’s a general idea of the nutritional breakdown per serving. Remember, these are estimates and can vary based on exact ingredients and portion sizes.

• Calories: 430
• Fat: 22g
• Carbohydrates: 35g
• Protein: 27g

Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional data, you can refer to the privacy policy.

How to Store and Reheat Chinese Chicken Balls

Once your delicious Chinese chicken balls are cooked, you might have leftovers, or you might want to prep ahead. Storing and reheating them properly is key to enjoying them later. After cooking, let the chicken balls cool completely on a wire rack. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, you can freeze the cooled chicken balls. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag for up to 3 months. When you’re ready to reheat, the best way to maintain that perfect crispiness is in the oven. Place them on a baking sheet at 375°F (190°C) for about 10–15 minutes, or until heated through and crispy again. This method ensures your homemade Chinese chicken balls taste almost as good as when they were first fried. You can find more tips on food storage and handling on our terms of use page.

Frequently Asked Questions About Chinese Chicken Balls

What are Chinese chicken balls?

Chinese chicken balls are a popular appetizer or main dish featuring bite-sized pieces of chicken that are coated in a crispy batter and deep-fried. They are often served with a sweet and sour sauce, making them a favorite takeout item. This recipe aims to replicate that beloved restaurant experience at home.

How do I get my Chinese chicken balls extra crispy?

The key to extra crispy Chinese chicken balls is using ice-cold water in your batter and ensuring your frying oil is at the correct temperature (350°F/175°C). Don’t overcrowd the pan when frying, as this lowers the oil temperature. For an even crispier result, consider double frying them – a quick initial fry, followed by a second fry just before serving.

What are Chinese chicken balls calories like?

The Chinese chicken balls calories can vary depending on the size of the pieces and the amount of batter and oil absorbed. Generally, a serving (around 4-5 balls with sauce) can range from 400-500 calories. This recipe provides an estimate of 430 calories per serving, but remember that nutritional values are estimates and can vary. For data privacy, please see our GDPR information.

Can I make Chinese chicken balls in an air fryer?

Yes, you can definitely try making air fryer Chinese chicken balls! While they won’t be exactly the same as deep-fried, you can achieve a good crispiness. Toss the battered chicken pieces with a little cooking spray and air fry at around 375-400°F (190-200°C) for 10-15 minutes, flipping halfway through, until golden and cooked through.

Variations of Chinese Chicken Balls You Can Try

Beyond the classic deep-fried delight, there are several exciting ways to enjoy these delicious bites. For a lighter option, try making air fryer Chinese chicken balls. Toss your battered chicken pieces with a little cooking spray and air fry until golden. If you need a gluten-free version, simply swap the all-purpose flour for rice flour and ensure your soy sauce is gluten-free. For those who love a kick, add a pinch of red pepper flakes or a dash of sriracha to the batter or the sweet and sour sauce for a spicy twist on traditional Chinese chicken balls.

Chinese Chicken Balls: 1 Crispy Takeout Favorite

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• Author: basmer1517
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Halal

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Description

Enjoy classic crispy Chinese chicken balls with a homemade sweet and sour sauce. This recipe brings the taste of your favorite takeout home, perfect for a family meal or party appetizer.

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Ingredients

Scale 1x2x3x

• For the Chicken Balls:
• 2 large chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 3/4 cup cold water (more as needed)
• Oil for deep frying
• For the Sweet and Sour Sauce:
• 1/2 cup ketchup
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water

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Instructions

1. Prepare the Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and garlic powder. In a separate bowl, beat the egg and cold water. Gradually mix the wet ingredients into the dry, whisking until smooth. The batter should be thick enough to coat the chicken without dripping excessively.
2. Heat the Oil: Pour oil into a deep frying pan or pot, about 2–3 inches deep. Heat over medium-high until it reaches 350°F (175°C). You’ll know it’s ready when a small drop of batter sizzles immediately upon contact.
3. Coat and Fry the Chicken: Dip each piece of chicken into the batter, ensuring it’s fully coated. Carefully drop them into the hot oil, a few at a time to avoid overcrowding. Fry for 4–6 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on paper towels.
4. Make the Sweet and Sour Sauce: In a saucepan over medium heat, combine ketchup, sugar, vinegar, and soy sauce. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy—about 2–3 minutes.
5. Serve and Enjoy: Plate the crispy Chinese chicken balls and serve hot with a bowl of the sweet and sour sauce for dipping or drizzling. Add chopped green onions or sesame seeds if you like a garnish.

Notes

• Substitute chicken breast with boneless chicken thighs for a juicier result.
• Add a pinch of chili flakes to the sauce for a little heat.
• For a gluten-free version, use rice flour and gluten-free soy sauce.
• Use cold water in the batter for extra crispiness.
• Do not overcrowd the frying pot to maintain oil temperature.
• Consider air frying for a lighter version, though the texture may vary.
• Prep the chicken in advance and refrigerate the batter separately.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.
• Freeze cooked chicken balls on a tray before transferring to a bag. Reheat from frozen in a 375°F oven for 10–15 minutes.
• The sweet and sour sauce can be stored separately in the fridge for up to a week.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Main Dish
• Method: Deep Frying
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 serving (approx.)
• Calories: 430
• Sugar: 16g
• Fat: 22g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 27g

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