Crispy Sweet Sour Chicken Balls made with golden fried chicken pieces, light batter, and tangy sauce. A homemade version of a takeout classic!
Is it just me, or do certain dishes have a way of instantly transporting you back to a moment in time? For me, Sweet Sour Chicken Balls take me straight to Friday nights as a kid. We didn’t eat out much, but when we did, it was always the same order—chicken balls, fried rice, and egg rolls from our local Chinese takeout spot. My siblings and I would fight over who got the extra dipping sauce, and I swear those chicken balls were magic.
Fast forward to a few years ago. I was scrolling through takeout menus, craving that familiar tangy-crispy combo, when it hit me—why not try making them at home? Let’s just say my first attempt was… let’s call it a learning experience. The batter was too thick, the oil too hot, and the chicken was, well, let’s not talk about the chicken. But I didn’t give up.
After a few tweaks and some messy but delicious trial runs, I finally nailed it. Now, this recipe is a go-to for family dinners and even the occasional solo movie night. And honestly, there’s something so satisfying about making your own takeout. You get all the flavor, minus the wait time and delivery fee. Plus, you can double the sauce without anyone judging you (because yes, I still need extra sauce).
Why You’ll Love This Sweet and Sour Chinese Chicken Balls Recipe?
- Crispy and Golden: The batter fries up perfectly light and crunchy every time.
- Homemade Takeout: All the flavors you love, made fresh in your kitchen.
- Simple Ingredients: Nothing fancy here—just pantry staples and chicken.
- Versatile Crowd-Pleaser: Great as an appetizer, a main dish, or even a snack.
- Control the Flavor: Make it sweeter, spicier, or however you like it.
Ingredient Notes:
Let’s talk about the key players in this recipe and why they work so well:
- Flour and Cornstarch: The dream team for a batter that’s light, crispy, and not greasy.
- Baking Powder: Adds a little puff to the batter, making it airy and perfect for frying.
- Garlic Powder: A subtle touch of savory flavor that takes the batter up a notch.
- Salt and Pepper: Simple but essential for seasoning the batter.
- Water: Keeps the batter smooth and easy to work with.
- Chicken Breasts: Boneless and skinless is the way to go for even cooking and easy prep.
- Vegetable Oil: A neutral oil like canola or vegetable works best for frying.
How To Make Sweet and Sour Chinese Chicken Balls?
Making Sweet Sour Chicken Balls at home might seem daunting, but trust me, it’s easier than it looks. Here’s how to do it:
- Mix the Batter
In a big mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, salt, and pepper. Slowly add water while whisking until you’ve got a smooth, pancake-like batter. Let it rest for a few minutes while you prep the chicken. - Heat the Oil
Pour your vegetable oil into a deep pot or fryer and heat it to 375°F (190°C). If you don’t have a thermometer, drop a tiny bit of batter into the oil—it should sizzle and float to the top. - Prep the Chicken
Cut the chicken breasts into bite-sized pieces. Try to keep them all roughly the same size so they cook evenly. Dip each piece into the batter, making sure it’s completely coated. This is where the magic happens—don’t skimp on the batter! - Fry in Batches
Carefully drop the battered chicken pieces into the hot oil. Don’t overcrowd the pot, or the oil temperature will drop. Fry for 5–7 minutes, or until they’re golden brown and crispy. Use a slotted spoon to remove the chicken and let it drain on a plate lined with paper towels. - Serve with Sweet-and-Sour Sauce
Drizzle your favorite sweet-and-sour sauce over the chicken balls, or serve it on the side for dipping. Either way, you’re in for a treat.
Storage Options:
Have leftovers? (Honestly, rare in my house, but if you do, here’s how to store them):
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to three days. To reheat, pop them in the oven or air fryer to bring back the crispiness.
- Freeze: Lay the cooked chicken balls on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to two months. Reheat straight from frozen for best results.
Variations and Substitutions:
Want to make this recipe your own? Here are some ideas:
- Spicy Twist: Add a pinch of cayenne pepper or chili flakes to the batter for a little heat.
- Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
- Different Proteins: Swap the chicken for shrimp, tofu, or even cauliflower for a veggie option.
- Homemade Sauce: Whip up a quick sweet-and-sour sauce with ketchup, vinegar, sugar, and pineapple juice.
- Asian-Inspired Flavors: Add a splash of soy sauce or sesame oil to the batter for extra depth.
What to Serve with Sweet and Sour Chinese Chicken Balls?
These chicken balls are a star on their own, but they really shine with the right sides:
- Steamed Rice: Simple, fluffy, and perfect for soaking up extra sauce.
- Vegetable Stir-Fry: Adds some crunch and color to your plate.
- Egg Rolls: Another takeout favorite that pairs beautifully with chicken balls.
- Fried Rice: Because, let’s face it, more fried food is never a bad idea.
- Chilled Drinks: An iced tea or a cold soda balances the sweet and tangy flavors perfectly.
Frequently Asked Questions:
Can I bake these instead of frying?
Yep! Bake them at 400°F for about 20 minutes, flipping halfway through. They won’t be as crispy, but they’re still delicious.
What’s the best way to reheat them?
An air fryer is your best friend here! It brings back that crispy texture in just a few minutes.
Can I make the batter ahead of time?
It’s best to mix the batter fresh, but you can combine the dry ingredients in advance and add water when you’re ready to cook.
So, what do you think? Ready to ditch the takeout and make these Sweet Sour Chicken Balls at home? They’re crispy, saucy, and guaranteed to be a hit. Let me know how yours turn out—and if you discover a fun twist, I’d love to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Sweet and Sour Chinese Chicken Balls
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 teaspoon salt and pepper
- 2 cups water
- 6 boneless skinless chicken breasts, cut into bite-size pieces
- 4 cups vegetable oil for frying
Instructions
- To make the batter combine 1 cup of flour, 1 cup of cornstarch, 1 tablespoon of baking powder, 1 tablespoon of powder and 1 teaspoon each of salt and pepper, in a bowl. Gradually add 2 cups of water while stirring until you have a batter. Set it aside.
- Next heat 4 cups of oil in a pot to reach a temperature of around 375°F (190°C).
- Cut 6 boneless skinless chicken breasts into bite pieces. Dip each piece into the batter to ensure it is fully coated.
- Carefully drop the battered chicken into the oil. Fry them until they turn brown and float to the top; this should take 5 to 7 minutes.
- Once cooked use a slotted spoon to remove the chicken pieces from the oil and let any oil drip off. Drizzle your sweet and sour sauce, over them.
- Serve your Homemade Sweet and Sour Chinese Chicken Balls as either an appetizer or a satisfying main course. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
