Crispy Chinese Chicken Balls (Printable Recipe Version)
Fluffy, crunchy Chinese chicken balls with golden batter and a punchy sweet and sour sauce you’ll want to dip everything in.
# Ingredients You’ll Need:
→ To whip up the Sweet and Sour Sauce
01 -
1/2 teaspoon salt
02 -
1 1/2 teaspoons cornstarch
03 -
1 tablespoon lemon juice
04 -
2 tablespoons vinegar
05 -
6 tablespoons brown sugar (white works if needed)
06 -
3 tablespoons ketchup
07 -
1/2 cup water
→ Chicken Balls Batter and Filling
08 -
Neutral oil for frying
09 -
3-4 chicken breasts, chopped into 1-inch pieces
10 -
1 1/2 cups cold water
11 -
1 teaspoon coarse kosher salt
12 -
2 teaspoons baking powder
13 -
1 tablespoon sugar (or go with honey)
14 -
1 cup all-purpose flour
15 -
1 cup cornstarch
# Steps to Make It:
01 -
Put the freshly cooked chicken on a wire rack and let the oil shake off. Right away, dunk them in that tangy sauce and dig in.
02 -
Drop the chicken bites into your batter, make sure they're totally covered. Let the extra run off, then slide each chunk gently into the hot oil. Fry 8 to 10 at a time, turning them after 3-4 minutes until they're all a lovely deep golden.
03 -
Toss cornstarch, flour, baking powder, salt, and sugar together in a big bowl. Pour in the ice-cold water and stir until you've got a thick-ish, mostly smooth mix. You want it thick enough to stick to chicken, but not like glue.
04 -
Throw everything for the sauce into a small pot and crank up the heat. Let it bubble. Turn off once it’s boiling. You can let this sauce chill in your fridge for a couple weeks if you need.
# Extra Information:
01 -
Don't leave the chicken in the oil too long or it'll dry out fast
02 -
Use cold water for your batter if you want a crunchier finish
03 -
You can fix the sauce way ahead and keep it stashed in the fridge