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Sweet and Sour Chicken Balls

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Sweet and sour chicken balls are crispy, golden fried pieces of battered chicken served with a tangy, homemade sweet and sour sauce. A Chinese takeout favorite you can recreate easily at home.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup cold water or club soda
  • Vegetable oil, for deep frying
  • 1/3 cup ketchup
  • 1/4 cup rice vinegar or white vinegar
  • 1/3 cup brown sugar
  • 1/4 cup pineapple juice or water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

  1. In a bowl, mix flour, cornstarch, baking powder, and salt. Add egg and cold water or soda water. Whisk until smooth and slightly thick batter forms.
  2. Heat oil in a deep fryer or large pot to 350°F (175°C).
  3. Pat chicken pieces dry. Dip each piece into the batter, ensuring full coating.
  4. Fry the battered chicken pieces in batches for 4–6 minutes, until golden brown and fully cooked. Drain on paper towels or a wire rack.
  5. In a saucepan, combine ketchup, vinegar, brown sugar, pineapple juice, and soy sauce. Bring to a simmer over medium heat.
  6. Add cornstarch slurry to the sauce and stir until thickened, about 1–2 minutes.
  7. Serve chicken balls hot with sweet and sour sauce on the side or drizzled on top. Garnish with sesame seeds or green onions if desired.

Notes

  • Use club soda for a lighter, crispier batter.
  • For extra crispy texture, double fry the chicken—once to cook, then again to crisp.
  • Keep chicken and sauce separate until serving to maintain crispiness.

Nutrition

Find it online: https://thefamilycooking.com/sweet-and-sour-chicken-balls/