Sweet & Sour Chicken Balls

Name: Sweet & Sour Chicken Balls
Prep time: 10 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breasts — 1kg; Rice Wine — 2 tbsp; Sesame Oil — 1 tsp; Salt — ½ tsp; Pepper — ½ tsp; Self-Raising Flour — 350g; Vegetable Oil — 3 tbsp; Water — 150ml; Vegetable Oil — 1l; Ketchup — 100g; Sugar — 100g; White Vinegar — 75ml; Salt — ½ tsp; Cornflour — 1 tbsp; Water — 175ml

Sweet & Sour Chicken Balls are a nostalgic cornerstone of Westernized Chinese cuisine. They represent a playful, 'fritter-style' approach to chicken, prioritising a dramatic, puffy crunch and the vibrant, tangy contrast of the iconic red dipping sauce.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Adding a splash of water bit by bit to the flour and oil creates a thick, gloopy batter consistency ideal for clinging to the chicken pieces.

Double-frying the chicken balls ensures an extra-crispy, golden-brown batter that stays crunchy when served with the sweet and sour sauce.

The simple sweet and sour sauce can be prepared ahead of time and reheated gently before serving.

Make the Sweet and Sour Sauce
In a small saucepan, combine the ketchup, sugar, white vinegar, salt, cornflour, and water. Place over medium heat and stir continuously for 2 to 3 minutes until thickened, glossy, and smooth. Remove from the heat and set aside.

Marinate the Chicken
Cut the chicken breasts into bite-sized cubes and place them in a bowl. Add the rice wine, sesame oil, salt, and pepper, tossing thoroughly to coat evenly.

Prepare the Batter
In a separate mixing bowl, combine the self-raising flour and oil. Gradually whisk in water a little at a time until a smooth, thick, gloopy batter forms. Stir the marinated chicken pieces into the batter until well coated.

First Fry
Heat vegetable oil in a deep pan or wok to 180°C (350°F). Drop the battered chicken pieces into the hot oil one at a time and deep-fry in batches for 4 to 5 minutes until light golden. Remove with a slotted spoon and drain on paper towels.

Second Fry and Serve
Reheat the oil to medium-high heat. Return all the chicken balls to the hot oil and double-fry for 1 to 2 minutes until deeply golden brown and extra crispy. Drain thoroughly and serve immediately with the warm sweet and sour sauce.