Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
SWEET AND SOUR SAUCE
- 1⁄2 cup ketchup
- 1 teaspoon soy sauce
- 1⁄3 cup white vinegar
- 1⁄2 cup brown sugar, lightly packed
- 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
- 3⁄4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
- 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
CHICKEN BALL BATTER
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
- 2 teaspoons sugar
- 1 1⁄3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
- 1 -2 teaspoon sesame oil (optional but good to add)
- oil (for frying)
- 8 chicken breasts, cut into bite-size pieces
- seasoning salt (optional)
- To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
- In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
- Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
- To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
- Add in chicken pieces; using clean handsand mix until well coated.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
- Remove to a paper towel.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
I had to add more water than the recipe called for to make the batter manageable, and it took almost twice as long to make as the recipe says, but that could be because it was my first time. This was absolutely delicious and worth the extra work.
I Cooked three pounds of chicken breasts and there was still batter left, so I mused aloud that I should have halved it. "NOOOO!" yell the kids, as I chase them out of the kitchen with my chopsticks...
P.S., A can of pineapple had just about the right amount of juice for the sauce; the pineapple went into the sauce with a sliced green pepper.
Amazing! I had to alter the recipe to make it grain-free, but I don't think anyone would really be able to tell the difference.
In the sauce I used Ketchup w/out corn syrup, cider vinegar, and orange juice because I too like juice but can't have pineapple. Also used knox gelatin to thicken. YUM!
For the chicken dough, I used almond flour in place of the wheat flour, coconut flour in place of the starch, and added a tablespoon of ground flax meal to make it a tad bit healthier. Also used gluten-free baking powder.
Fried in vegetable oil (soybean) using an asparagus steamer that we got for our wedding. Worked amazingly!!
After going about 4 years without tasting the deliciousness that is American Chinese food, I can now say that I was almost in tears from this wonderful recipe. Thank you so much KittenCal!
This is a great recipe--well, great two recipes! I've used the batter for onion rings and shrimp and the sauce is amazing (used pineapple juice). I made the full recipe and cut the white sugar to 1/2 c and it was perfect to my tastes--if the amount of sugar is an issue start with less and keep track of your own preference as you adjust/add more to suit your tastes.
I know the takeout sauce is clearer but the flavor is right so I usually double it up and freeze some for when I make egg rolls and fried rice. Going to use the batter for Sweet and Sour Pork also. My friends mom used to make it and with her dish in mind I will add sliced blanched carrots, chopped green bell pepper, chopped sweet onion and pineapple tidbits to the sauce and it will be like her dish:)
I season the chicken before battering it w/ Paula Deen's House Seasoning (salt, pepper and garlic powder).