Craving the delicious flavor of Chinese takeout at home? Look no further than Sweet and Sour Chicken Balls — golden-fried, juicy chicken morsels wrapped in a light, crispy batter and served with a vibrant, tangy sweet and sour sauce. These bite-sized delights are perfect for family dinners, party platters, or a fun weekend cooking project.
Why You’ll Love This Recipe
- Crispy and Juicy – Light batter with tender chicken inside.
- Flavor Explosion – Sweet, tangy, and slightly savory sauce.
- Kid-Friendly – Fun to eat and a guaranteed crowd-pleaser.
- Better Than Takeout – Fresh, homemade ingredients without the delivery wait.
Ingredients
For the Chicken Balls:
- 2 large chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 egg
- ¾ cup cold water (add more if needed)
- Vegetable oil for frying
For the Sweet and Sour Sauce:
- ½ cup ketchup
- ⅓ cup rice vinegar or white vinegar
- ⅓ cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- Add the egg and cold water, stirring to form a smooth, thick batter.
Step 2: Heat the Oil
- Pour about 2 inches of vegetable oil into a deep pan or wok.
- Heat to 350°F (175°C).
Step 3: Coat and Fry Chicken
- Dip the chicken pieces into the batter, coating thoroughly.
- Carefully drop the chicken into the hot oil in batches.
- Fry for 5–6 minutes, turning occasionally, until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain.
Step 4: Make the Sauce
- In a saucepan over medium heat, combine ketchup, vinegar, brown sugar, soy sauce, and garlic powder.
- Stir and bring to a simmer.
- Add the cornstarch slurry, stirring constantly until the sauce thickens.
Step 5: Serve
- Serve the chicken balls with the sweet and sour sauce on the side for dipping or toss them in the sauce for full coating.
- Garnish with chopped green onions or sesame seeds if desired.
Tips for the Best Chicken Balls
- Keep the batter cold for extra crispiness.
- Fry in small batches to maintain oil temperature.
- Preheat the oil properly to avoid greasy results.
- Double fry for extra crunch if desired (fry once lightly, then again until golden).
Variations
- Spicy Kick – Add chili flakes or hot sauce to the sweet and sour mix.
- Tropical Twist – Stir in pineapple chunks and bell peppers to the sauce.
- Gluten-Free – Use a gluten-free flour and tamari instead of soy sauce.
What to Serve With It
- Steamed jasmine rice
- Fried rice or noodles
- Stir-fried vegetables like bok choy, broccoli, or snap peas
Storage and Reheating
- Store in the fridge in an airtight container for up to 3 days.
- Reheat in the oven or air fryer for crispiness.
- Sauce can be made ahead and stored separately.
Conclusion
Sweet and Sour Chicken Balls bring the nostalgic taste of classic takeout into your own kitchen with crispy golden bites and a sticky, delicious sauce. Whether you’re entertaining or just treating yourself, this dish will have everyone asking for seconds!