Description
Crispy Chinese Chicken Balls dance with golden crunch and tangy sauce, delivering a takeout-style favorite right from your kitchen. Homemade goodness beats restaurant versions when your family tackles this crowd-pleasing dinner together.
Ingredients
Scale
Chicken Balls:
- 1 lb chicken breast or thighs
Dry Ingredients:
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Wet Ingredients:
- ½ cup cold water
- 1 egg
- Vegetable oil
Sweet and Sour Sauce:
- ¼ cup ketchup
- ¼ cup white vinegar
- ¼ cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Whisk ½ cup flour, ½ cup cornstarch, ½ teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in a medium mixing bowl. Create a smooth batter by adding 1 egg and ½ cup cold water, stirring until completely combined.
- Dip each bite-sized chicken piece into the batter, ensuring complete and even coating. Allow excess batter to drip off before frying.
- Heat vegetable oil in a deep pan to exactly 350°F. Drop battered chicken pieces carefully into hot oil, working in small batches to prevent overcrowding.
- Fry chicken pieces for precisely 3-4 minutes, turning occasionally to ensure uniform golden-brown color and crispy exterior. Remove with a slotted spoon when chicken reaches perfect crispness.
- Drain fried chicken balls on a paper towel-lined plate to absorb extra oil. Keep warm while preparing sauce.
- Combine ¼ cup ketchup, ¼ cup white vinegar, ¼ cup sugar, 1 tablespoon soy sauce, and ¼ cup water in a small saucepan over medium heat.
- Stir sauce constantly and simmer for 2-3 minutes until it reaches a glossy, slightly thickened consistency. Add 1 tablespoon cornstarch if you prefer a more substantial sauce.
- Transfer crispy chicken balls to a large mixing bowl. Pour hot sweet and sour sauce over chicken, gently tossing to coat each piece thoroughly.
- Plate immediately and garnish with thinly sliced green onions or sesame seeds for added freshness and texture. Serve with steamed rice or as a standalone appetizer.
Notes
- Check oil temperature carefully to ensure crispy, golden-brown chicken balls without burning or undercooking.
- Use very cold water in the batter to create an extra-light, crisp coating that stays crunchy after saucing.
- Pat chicken pieces completely dry before battering to help the coating stick better and create a crispier texture.
- For a gluten-free version, swap wheat flour with rice flour or a gluten-free all-purpose flour blend to maintain the same light texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 315 kcal
- Sugar: 13 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 30 g
- Cholesterol: 70 mg