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Sweet and Sour Chicken Balls Recipe

Chinese · Main course · 45 min total

Crispy battered chicken balls coated in a tangy sweet and sour sauce, a classic Chinese takeout favorite made easy at home.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 large egg
• 1/2 cup water
• Vegetable oil for deep frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a bowl, mix cornstarch, flour, salt, and white pepper. Add egg and water, whisk until smooth batter forms.
2. Heat oil in a deep pot to 350°F (175°C). Dip chicken cubes into batter, letting excess drip off, and carefully drop into hot oil. Fry in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
3. In a small saucepan, combine ketchup, rice vinegar, sugar, soy sauce, sesame oil, and garlic. Bring to a simmer over medium heat.
4. Stir the cornstarch slurry into the sauce, cook until thickened, about 1 minute.
5. Toss fried chicken balls in the sweet and sour sauce until evenly coated. Serve immediately.

Tips

• For extra crispiness, double fry the chicken: fry once at 325°F for 3 minutes, then again at 375°F for 2 minutes.
• Add pineapple chunks and bell pepper strips to the sauce for extra texture and flavor.
• Leftover chicken balls can be reheated in an oven at 350°F for 10 minutes to restore crispiness.

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