Crispy Chinese Chicken Balls With Sweet And Sour Sauce Bliss
Enjoy a crispy exterior and juicy chicken interior with these delightful bites, perfect for gatherings or cozy nights in.
Ingredients
For the Sweet and Sour Sauce
- 1 cup Ketchup Consider a no-sugar-added variant for a healthier option.
- 1/2 cup Brown Sugar White sugar can be used as a substitute.
- 1/2 cup Vinegar Rice vinegar can be substituted for a milder flavor.
- 2 tablespoons Lemon Juice Fresh juice brightens; bottled can work in a pinch.
- 1/2 cup Water Using cold water can improve texture.
- 2 tablespoons Cornstarch Helps thicken the sauce; additional flour can substitute if needed.
For the Chicken Balls
- 2 cups Chicken Breasts Cut into chunks; chicken thighs can offer more flavor.
- 1 cup All-Purpose Flour Self-rising flour can be used with adjusted baking powder.
- 1/2 cup Cornstarch Equal parts with flour for the best crispy texture.
- 1 tablespoon Baking Powder Crucial for achieving a light and airy batter.
- 1 teaspoon Coarse Kosher Salt Table salt can substitute but use less.
- 1 teaspoon Sugar Adds a hint of sweetness; honey can also be an alternative.
- 1 cup Cold Water Always start with cold water for optimal results.
- 2 cups Neutral Oil Vegetable or canola oil works best for frying.
Instructions
Preparation
- Gather and measure all your ingredients, including chicken, flour, and sauce components.
- Cut the chicken breasts into bite-sized chunks for even cooking.
- Make the sweet and sour sauce by mixing ketchup, brown sugar, vinegar, lemon juice, water, and cornstarch in a saucepan. Stir well until combined.
Cooking
- Heat oil in a deep pan over medium heat until it’s shimmering.
- In a bowl, combine flour, cornstarch, baking powder, salt, and sugar. Slowly add cold water and whisk until smooth.
- Dip each chicken chunk in the batter, letting any excess drip off.
- Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown, around 4-5 minutes.
Serving
- Remove chicken from oil and let it drain on paper towels.
- Heat the sweet and sour sauce in a separate pan until it simmers.
- Serve the crispy chicken balls with the warm sauce drizzled on top or in a bowl for dipping. Garnish with chopped green onions or sesame seeds for an extra touch.
Notes
For best results, use cold water for the batter and don’t overcrowd the pan while frying for even cooking. Allow oil to reheat between batches.