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Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce

Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce created by DianaEatingRichly

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
  • Delicious!
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"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"
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  1. jane c.
    This was so good! Batter was super light and crispy. I had run out of cornstarch so I used gluten free flour which gave a similar result. Used chicken but next time will use prawns. Great recipe and instructions, thank you :)
    Reply
  2. Seattle Lori
    This is simply delicious. Better than at a restaurant. I added veggies, water chestnuts and yakisoba. I’ll be making it again soon.
    Reply
  3. spud500
    That sauce is fantastic
    Reply
  4. Dawn L.
    Delicious!
    Reply
  5. mooresorganic
    I made this recipe with spiced ground chicken meatballs which I browned, dipped in the tempura batter and fried to golden. Both ways the recipe is great. (I used less sugar and more vinegar to make it less sweet.)
    • Review photo by mooresorganic
    Reply
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