1/20 Photos of Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce
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
My Private Note
Units: US | Metric
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)
- 1To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
- 2In 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.
- 3Reduce 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).
- 4To 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.
- 5Add in chicken pieces; using clean handsand mix until well coated.
- 6Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- 7Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
- 8Remove to a paper towel.
- 9Sprinkle with seasoning salt immediately after frying if desired.
- 10Serve immediately with sweet and sour sauce.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce
Serving Size: 1 (309 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 555.0
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 3.9 g
- Cholesterol 92.8 mg
- Sodium 714.3 mg
- Total Carbohydrate 73.1 g
- Dietary Fiber 0.6 g
- Sugars 42.8 g
- Protein 32.2 g