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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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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