Chinese Chicken Balls Sweet Sauce (Print-Friendly Version)
Crispy chicken balls with tangy sweet and sour sauce, fluffy outside and juicy inside. Quick to make and perfect for sharing.
# What You’ll Need to Make This:
→ Sweet and Sour Sauce
01 -
120 millilitres water
02 -
45 grams ketchup
03 -
90 grams brown sugar or white sugar
04 -
30 millilitres vinegar
05 -
15 millilitres lemon juice
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4.5 grams cornstarch
07 -
3 grams salt
→ Chicken Balls
08 -
120 grams cornstarch
09 -
125 grams all-purpose flour
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13 grams sugar or honey
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8 grams baking powder
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5 grams coarse kosher salt
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350 millilitres cold water
14 -
3 to 4 chicken breasts, cut into 2.5 centimetre chunks
15 -
Neutral oil for deep-frying
# How to Prepare:
01 -
Combine water, ketchup, brown sugar, vinegar, lemon juice, cornstarch, and salt in a small saucepan. Bring to a boil over medium heat, stirring continuously. Once thickened and glossy, remove from heat and let cool until serving.
02 -
In a large mixing bowl, whisk together cornstarch, all-purpose flour, sugar, baking powder, and salt. Gradually incorporate the cold water, whisking until a thick, smooth batter forms. Add a touch more flour or water if needed for proper coating consistency.
03 -
Pat chicken breast chunks dry with paper towels. Dip each piece into the batter, ensuring an even and complete coating. Allow excess batter to drip off before frying.
04 -
Heat neutral oil in a deep pan to 180°C. Working in batches of 8 to 10 pieces, gently lower battered chicken into the hot oil. Fry for 3 to 4 minutes per side until golden and crisp, turning as needed for even cooking. Avoid overcrowding the pan.
05 -
Transfer fried chicken balls to a wire rack or paper towel-lined tray to drain excess oil. Serve immediately with the warm sweet and sour sauce.
# Extra Tips:
01 -
For extra crunch, let the battered chicken rest briefly before frying. The sauce can be made ahead and chilled for up to two weeks.