Description
These Crispy Chinese Chicken Balls are perfectly golden and crunchy, served with an irresistible homemade sweet and sour sauce. A delightful appetizer or main dish that combines a light, airy batter-fried chicken with a tangy and sweet sauce that’s sure to impress family and friends.
Ingredients
Scale
Batter and Chicken
- 1 cup Cornstarch (Can be substituted with potato starch)
- 1 cup All-Purpose Flour (No substitutions necessary)
- 1 tbsp Sugar (Can use honey as an alternative)
- 1 tbsp Baking Powder (Essential for texture)
- 1 tsp Coarse Kosher Salt (Table salt can be substituted)
- 1 cup Cold Water (Carbonated water can be used for lightness)
- 1 lb Chicken Breasts (Can replace with boneless thigh)
- 2 cups Neutral Oil (Vegetable or canola oil can be used)
Sweet and Sour Sauce
- 1 cup Water
- 1/2 cup Ketchup
- 1 tbsp Brown Sugar (Can use white sugar)
- 1/4 cup Vinegar (Distilled white or apple cider vinegar can be used)
- 1 tbsp Lemon Juice
- 1 tbsp Cornstarch (Dissolve well to prevent clumps)
Instructions
- Preparation: Begin by prepping all ingredients so they are ready for cooking. Cut the chicken breasts into bite-sized pieces for frying.
- Prepare the Sauce: In a small saucepan, combine 1 cup water, 1/2 cup ketchup, 1 tbsp brown sugar, 1/4 cup vinegar, 1 tbsp lemon juice, and 1 tbsp cornstarch dissolved in a little water. Bring to a boil over medium heat, stirring gently and continuously until the sauce thickens. Once thickened, remove from heat and set aside.
- Make the Batter: In a large mixing bowl, whisk together 1 cup cornstarch, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, and 1 tsp kosher salt. Gradually pour in 1 cup cold water, stirring until the batter is thick but smooth with no lumps.
- Fry the Chicken: Heat 2 cups of neutral oil (vegetable or canola) in a deep pan or wok to 350°F (175°C). Dip each piece of chicken into the batter, ensuring it is fully coated. Carefully place the battered chicken into the hot oil. Fry for about 3-4 minutes per side, turning occasionally, until the chicken balls are golden brown and crispy.
- Drain and Serve: Remove the fried chicken balls from the oil and transfer them to a wire rack or paper towels to drain excess oil. Serve hot immediately alongside the prepared sweet and sour sauce for dipping or drizzling.
Notes
- Using cold or carbonated water in the batter helps create a lighter and crispier coating.
- The baking powder is essential to give the batter a fluffy, crunchy texture.
- You can use boneless chicken thighs instead of breasts for a juicier result.
- Make sure the oil is properly heated to 350°F before frying to prevent greasy chicken.
- The sweet and sour sauce can be made ahead and reheated gently before serving.
