Asian Cuisine • Chinese Cuisine

Chicken Balls with Sweet and Sour Sauce Recipe – Asian, Chinese Special

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Chicken Balls with Sweet and Sour Sauce Recipe – Asian, Chinese Special

“Create restaurant-style Fried Chinese Chicken Balls with Sweet and Sauce using pantry staples. This recipe is perfect for serving as an appetizer or party snack!”

  • Prep Time10 min
  • Cook Time10 min
  • Perform Time15 min
  • Total Time35 min

Chicken Balls with Sweet and Sour Sauce Ingredients :

  • 500 grams of boneless, skinless chicken breast, cut into 1-inch cubes.
  • 1/2 cup of cornstarch.
  • Vegetable oil suitable for deep frying, such as canola, sunflower, grapeseed, or any neutral-flavored oil.

Chicken Marinade :

  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1/4 teaspoon of white pepper
  • 1 teaspoon of sesame oil
  • 1 tablespoon of garlic paste (finely grated garlic) or 1 teaspoon of garlic powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cornstarch

Batter :

  • 1 cup of all-purpose flour
  • 1/2 cup of cornstarch or potato starch
  • 1 teaspoon of baking soda (bicarbonate of soda)
  • 1/2 teaspoon of salt
  • 1 cup of water (adjust as needed for consistency)

Dipping Sauce :

  • 4 tablespoons of ketchup
  • 1 tablespoon of tomato puree or tomato concentrate
  • 4 tablespoons of white vinegar
  • 3 tablespoons of sugar
  • 1/2 cup of water
  • 1 teaspoon of cornstarch
  • 1/2 teaspoon of salt

Marinade the chicken:

1

Cut the chicken breast into 1-inch dice. Place them in a large mixing bowl and add all the seasoning ingredients: salt, sugar, white pepper, sesame oil, garlic paste, cornstarch, and baking soda. Mix thoroughly, then set aside and marinate for 15-30 minutes. For a deeper flavor, marinate for up to 1 hour if time allows.

Make Sweet and Sour Sauce

2
 
In a small saucepan, combine all the sweet and sour sauce ingredients: ketchup, vinegar, sugar, tomato puree, water, cornstarch, and salt. Mix well until the cornstarch is fully dissolved. Heat over low to medium heat, stirring continuously, until the sauce thickens to your desired consistency. Remove from heat and allow to cool down.

Batter and Frying

3
 
Combine plain flour, corn starch, baking soda, and salt in a large bowl. Pour in the cold water and whisk until a smooth batter forms. Adjust the consistency to medium thickness by adding more water if necessary.
4

Dredge each piece of chicken in 1/2 cup of corn starch from the marinade, ensuring they are well coated. Then dip each chicken piece into the batter, ensuring an even coating.

5

Fry the battered chicken pieces in preheated oil over high heat for 2-3 minutes or until lightly browned (about 350°F/180°C). Remove from the oil and set aside for 4-5 minutes. Repeat with the remaining chicken pieces.

6

Reheat the oil to 350°F/180°C, then fry the chicken pieces a second time for 2-3 minutes or until crispy and golden brown. Remove from the oil and transfer to a cooling rack or paper towel.

 

       

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