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Chicken Balls with Sweet and Sour Sauce Recipe

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4.2 from 5 reviews

Crispy Chicken Balls with a tangy, flavorful Sweet and Sour Sauce. Tender chicken breast pieces are marinated, coated in a light batter, and double-fried to golden perfection before being served with a homemade vibrant sweet and sour sauce. Perfect as an appetizer or a main dish, this recipe balances savory, sweet, and tangy flavors with a satisfyingly crunchy texture.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

For the Chicken Marinade

  • 500 g Chicken breast (about 18 oz, boneless skinless, cut into 1″ cubes)
  • 2 tsp Sugar
  • 1 tsp Salt
  • ¼ tsp White pepper
  • 1 tsp Sesame oil
  • 1 tbsp Garlic paste (finely grated garlic or 1 tsp garlic powder)
  • ½ tsp Baking soda
  • 1 tsp Corn starch
  • ½ cup Corn starch (for coating the chicken)

For the Batter

  • 1 cup Plain flour (all purpose flour)
  • ½ cup Corn starch (or potato starch)
  • 1 tsp Baking soda (or bicarbonate of soda)
  • ½ tsp Salt
  • 1 cup Cold water (add more if needed)

For Frying

  • Vegetable oil (or canola, sunflower, grapeseed oil, or any neutral-flavored oil) for deep frying

For the Sweet and Sour Sauce

  • 4 tbsp Ketchup
  • 1 tbsp Tomato puree (or tomato concentrate)
  • 4 tbsp White vinegar
  • 3 tbsp Sugar
  • ½ cup Water
  • 1 tsp Corn starch
  • ½ tsp Salt

Instructions

  1. Marinate the chicken: Cut the chicken breast into 1-inch cubes. Place them in a large mixing bowl and add 2 tsp sugar, 1 tsp salt, ¼ tsp white pepper, 1 tsp sesame oil, 1 tbsp garlic paste, 1 tsp corn starch, and ½ tsp baking soda. Mix thoroughly to coat all the chicken pieces. Set aside to marinate for 15-30 minutes; if possible, marinate up to 1 hour for enhanced flavor.
  2. Prepare the sweet and sour sauce: In a small saucepan, combine 4 tbsp ketchup, 1 tbsp tomato puree, 4 tbsp white vinegar, 3 tbsp sugar, ½ cup water, 1 tsp corn starch, and ½ tsp salt. Stir well until the corn starch dissolves. Place over low-medium heat and stir continuously until the sauce thickens to your desired consistency. Remove from heat and allow to cool.
  3. Make the batter: In a large bowl, whisk together 1 cup plain flour, ½ cup corn starch, 1 tsp baking soda, and ½ tsp salt. Gradually add 1 cup cold water, whisking until the batter is smooth and medium thick. Add additional water if necessary to achieve the right consistency.
  4. Coat the chicken: Add ½ cup corn starch to the marinated chicken and toss to coat each piece evenly. Then dip the coated chicken pieces into the batter, ensuring each piece is fully covered.
  5. First fry: Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). Fry the battered chicken pieces in batches for 2-3 minutes until they turn light brown. Remove from oil and let them rest for 4-5 minutes on a wire rack or paper towels.
  6. Second fry: Reheat the oil to 350°F (180°C) if necessary. Fry the chicken pieces a second time for another 2-3 minutes until they become crispy and golden brown. Drain on a cooling rack or paper towels to remove excess oil.
  7. Serve: Plate the crispy chicken balls and drizzle or serve alongside the cooled sweet and sour sauce for dipping or glazing. Enjoy immediately while hot and crispy.

Notes

  • Marinating the chicken longer (up to 1 hour) improves tenderness and flavor.
  • Double frying the chicken ensures extra crispy texture.
  • Use a neutral oil with a high smoke point for best frying results.
  • If the batter is too thick, add more cold water gradually to avoid clumping.
  • For a gluten-free option, substitute plain flour with gluten-free flour blends.
  • Serve immediately for the best crunch; fried chicken balls lose crispness over time.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese-inspired

Find it online: https://iamstarved.com/chicken-balls-with-sweet-and-sour-sauce-recipe/