Description
Dive into the delightful flavors of homemade Chinese Chicken Balls with a tangy sweet and sour sauce. This dish is a perfect crowd-pleaser that brings the comfort of your favorite takeaway right to your kitchen.
Ingredients
- Boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- White pepper
- Egg
- Water
- Ketchup
- Rice vinegar
- Granulated sugar or light brown sugar
- Light soy sauce or tamari for gluten-free option
- Pineapple juice or orange juice
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
- Minced garlic (optional)
- Minced ginger (optional)
- Bell peppers (red and green, optional)
- Sliced onion (optional)
- Juicy pineapple chunks (optional)
- Neutral oil for frying (vegetable, canola, or peanut oil)
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and set aside.
- Make the Batter: In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper. In a separate bowl, lightly beat the egg with water, then gradually pour the wet ingredients into the dry ingredients, whisking until smooth.
- Coat the Chicken: Add the chicken pieces to the batter and stir gently until fully coated. Let it sit for 10-15 minutes if desired.
- Prepare the Sweet and Sour Sauce: In a medium saucepan, heat oil and sauté minced garlic and ginger for 30 seconds. Add ketchup, rice vinegar, sugar, light soy sauce, pineapple juice, and half a cup of water. Bring to a simmer, stirring until sugar dissolves. If using, add bell peppers, onion, and pineapple chunks, cooking for 2-3 minutes. Whisk together cornstarch and water to create a slurry, then pour into the sauce while stirring. Cook until thickened and glossy.
- Heat the Oil for Frying: In a deep pot or wok, heat enough oil to reach 3 inches deep until it reaches 350-375°F (175-190°C).
- Fry the Chicken Balls: Drop the batter-coated chicken pieces into the hot oil in batches, frying for 4-6 minutes until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove the chicken balls from the oil and place them on a wire rack over a baking sheet lined with paper towels to drain excess oil.
- Serve: Toss the chicken balls in the sweet and sour sauce or serve the sauce on the side for dipping. Garnish with chopped spring onions or sesame seeds and serve immediately with steamed rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Ensure the oil temperature is correct for frying to avoid greasy chicken. For extra crispiness, consider double frying the chicken balls. Personalize the sauce by adjusting sweetness or adding heat with chili flakes.