Description
Sweet and sour chicken balls bring together crispy golden bites with a tangy glaze that sticks to each piece just right. Your family gets tender chicken inside a crunchy coating, all coated in that balance of sweet and savory sauce that keeps everyone coming back for more.
Ingredients
Scale
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1 teaspoon soy sauce
- 1/3 cup vinegar
- 1/2 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 3/4 cup cold water or unsweetened pineapple juice
- 3 tablespoons cornstarch
Chicken and Coating:
- 8 chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon garlic powder
- 2 teaspoons granulated sugar
- 1 1/3 cups cold water
- 1–2 teaspoons sesame oil, optional
- A pinch of salt
For Frying:
- Oil for frying
Instructions
- Combine 1/2 cup ketchup, 1 teaspoon soy sauce, 1/3 cup vinegar, 1/2 cup brown sugar, and 1 cup granulated sugar in a saucepan, stirring until everything dissolves together.
- Whisk 3/4 cup cold water or pineapple juice with 3 tablespoons cornstarch in a separate bowl until the cornstarch fully dissolves, then pour this into your saucepan.
- Whisk constantly over medium-high heat at 375 degrees Fahrenheit until the sauce boils and thickens, which takes about 5 to 7 minutes.
- Lower your heat to medium-low and simmer for 2 to 3 minutes while stirring, then remove from heat and set aside to cool.
- In a large bowl, mix together 1 cup flour, 1 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons baking soda, 1/2 teaspoon garlic powder, and 2 teaspoons sugar.
- Pour 1 1/3 cups cold water and 1 to 2 teaspoons sesame oil into your dry mixture, whisking until the batter reaches a smooth consistency.
- Cut 8 chicken breasts into bite-sized pieces and coat each piece thoroughly in the batter.
- Heat oil in a deep fryer or Dutch oven to 375 degrees Fahrenheit before adding your chicken.
- Carefully place the coated chicken pieces into the hot oil using tongs and deep-fry for 3 to 4 minutes until they turn golden brown.
- Remove the chicken with a slotted spoon and drain it on paper towels to get rid of excess oil.
- Sprinkle a pinch of salt over your finished chicken and serve it hot alongside the cooled sweet and sour sauce.
Notes
- Keep your sauce ingredients at room temperature before mixing so the cornstarch blends smoothly without lumps forming in the pan.
- Make sure your oil reaches exactly 375 degrees before frying, since cooler oil makes the coating soggy and hotter oil burns the outside before cooking the inside.
- Test the batter consistency by dipping a piece of chicken; it should coat evenly without being too thick or thin, so adjust water gradually if needed.
- For a gluten-free version, swap regular flour for rice flour or a gluten-free blend and the chicken balls turn out just as crispy and golden.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 463 kcal
- Sugar: 68 g
- Sodium: 381 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg