Chinese Chicken Balls Sweet Sauce

Crispy light Chinese Chicken Balls dipped in a tangy sweet and sour sauce are pure comfort food Takeout can be fun but nothing beats the taste or texture when you fry up this treat at home I still remember the first time I tried making these for a family movie night and they disappeared faster than popcorn Everyone raved about the sauce and now it is in the regular dinner rotation

This became a birthday party favorite for us I first made it on a whim for a gathering and my kids always cheer when they see me prepping the batter

Ingredients

• Chicken breasts: choose plump pieces that are firm and pink this keeps your chicken juicy inside after frying
• Cornstarch: ensures the batter is extra light and crisp stock up on good quality for best results
• All purpose flour: gives structure to the batter use fresh for a fluffier rise
• Sugar or honey: adds a subtle sweetness I sometimes swap honey for depth
• Baking powder: makes the chicken balls puff up airy and golden look for freshly opened baking powder
• Coarse kosher salt: for seasoning and balance always taste for salt in the batter
• Ketchup: forms the base of the sauce choose ones with no extra flavors
• Brown sugar or white for the sauce: pick whichever suits your taste for either deeper or cleaner sweetness
• Vinegar: gives the sauce tang rice vinegar or plain white both work
• Lemon juice: brightens and balances the sauce use just squeezed if possible
• Neutral oil for frying: choose one with a high smoke point like vegetable or canola
• Salt and cornstarch in the sauce: help with thickening and flavor use fresh for a glossy smooth finish

Step by Step Instructions

Batter Preparation:

In a large mixing bowl whisk together cornstarch flour sugar baking powder and salt until evenly blended This dry mixture creates the foundation for a puffy crispy coating

Mix in Water:

Slowly pour in the cold water while whisking constantly The batter should be thick but still drip lazily from a spoon If it feels too thin add a touch more flour If too thick add a splash of water This step is key to getting the iconic puffy shell

Heat Oil:

Pour neutral oil into a deep pan or fryer filling to about two inches depth Heat over medium high until a pinch of batter sizzles but does not burn This is usually around 350 degrees Fahrenheit If you do not have a thermometer drop a small piece of bread in and look for golden color in about a minute

Prepare Chicken:

Pat chicken breasts dry and cut into evenly sized one inch chunks Try to keep them uniform so they cook through evenly Blotting dry helps the batter stick

Dip and Fry:

One by one dip chicken pieces into the batter soaking completely then gently lower into hot oil Fry in batches of eight to ten Do not crowd the pan as this drops the oil temperature Cook each piece for three to four minutes per side turning until each is deep golden brown Remove and set on a wire rack to stay crisp

Make Sweet and Sour Sauce:

Combine water ketchup sugar vinegar lemon juice cornstarch and a pinch of salt in a small saucepan Whisk well and bring to a boil over medium heat stirring all the time As soon as it thickens and bubbles remove from the heat Cool slightly before serving

Serve:

Pile hot chicken balls onto a platter Serve immediately with a big bowl of warm sweet and sour sauce for dipping

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Baking powder is what gives the batter its signature puff never skip it My youngest once helped add extra baking powder and we ended up with the fluffiest chicken balls ever Everyone remembered that batch

Storage Tips

Let leftover chicken balls cool completely before storing Cover and keep in the fridge for up to three days When ready to enjoy reheat in a hot oven or air fryer to restore crispiness Avoid microwaving as it softens the coating Freeze cooked and cooled chicken balls in a single layer then transfer to a bag or airtight container for up to two months

Ingredient Substitutions

You can use boneless thigh meat for juicier results though adjust frying times as they cook a little longer For a gluten free version substitute a one to one gluten free flour blend for the all purpose flour in the batter Try apple cider vinegar in the sauce if you want a softer tang

Serving Suggestions

These are amazing as an appetizer with toothpicks for parties For a meal serve atop steamed jasmine rice with a side of simple stir fried greens The sweet and sour sauce doubles up as a killer dip for spring rolls or tempura style veggies

Cultural Context

Chicken balls are actually more common in Western style Chinese restaurants than in China itself They represent the playful blend of American and Chinese tastes that developed with takeout cuisine Growing up in a multicultural neighborhood we would see these on buffet tables at every major celebration alongside old school favorites like fried rice

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Recipe FAQs

→ How do you get the batter light and puffy?

The key is using cold water, cornstarch, and baking powder. This creates a thick batter that puffs while frying for a crispy texture.

→ What oil is best for frying the chicken?

Neutral oils like vegetable or canola work well since they withstand high heat and don’t overpower the chicken’s flavor.

→ Can I substitute chicken thighs for breasts?

Yes, chicken thighs will add more juiciness and flavor. Cut them into similar-sized pieces for even frying.

→ How is the sweet and sour sauce made?

Simply simmer water, ketchup, brown sugar, vinegar, lemon juice, and cornstarch to create a glossy, tangy sauce perfect for dipping.

→ Can this dish be prepared in advance?

The sauce can be made ahead and stored in the fridge. For best texture, fry the chicken balls just before serving.

→ How do you keep the chicken balls crispy?

Drain them on a wire rack immediately after frying to allow excess oil to drip off, preserving the crisp exterior.