Chicken Balls with Sweet and Sour Sauce Recipe

Name: Chinese Chicken Balls
Prep time: PT-494029H15M57S
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: – 500 g boneless, skinless chicken breast; – ½ cup cornstarch for coating; – Vegetable oil (or canola, sunflower, grapeseed, or any neutral flavor oil) for deep frying; – 2 tsp sugar; – 1 tsp salt; – ¼ tsp white pepper; – 1 tsp sesame oil; – 1 tbsp garlic paste or 1 tsp garlic powder; – ½ tsp baking soda; – 1 tsp cornstarch; – 1 cup plain flour (all-purpose flour); – ½ cup cornstarch or potato starch; – 1 tsp baking soda or bicarbonate of soda; – ½ tsp salt; – 1 cup water (adjust as needed for medium thick batter); – 4 tbsp ketchup; – 1 tbsp tomato puree or tomato concentrate; – 4 tbsp white vinegar; – 3 tbsp sugar; – ½ cup water; – 1 tsp cornstarch; – ½ tsp salt

By:

Brandi Oshea

Published:

March 18, 2026

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Why You’ll Love This Chinese Chicken Balls

There is nothing quite like biting into a crispy, golden chicken ball dripping with tangy sweet and sour sauce. This recipe brings the takeout experience right into your kitchen, but with better ingredients and less hassle. Whether you are cooking for a family dinner or prepping meals for the week, these Chinese Chicken Balls are sure to become a favorite.

Ease of preparation: You might think deep frying is complicated, but this recipe breaks it down into simple steps. With a prep time of just 25 to 40 minutes, including marinating, you can have a delicious dinner on the table in under an hour. The batter comes together quickly, and the sauce is made in one pan on the stove.
Health benefits: While fried food is often considered an indulgence, making it at home gives you control over the oil and ingredients. We use lean chicken breast which is a great source of lean protein. Plus, you can adjust the sugar in the sauce to suit your dietary goals. Each serving packs a solid 24g of protein to keep you full.

Versatility: This dish is incredibly adaptable. You can serve it with steamed white rice, noodles, or even cauliflower rice for a low-carb option. It works well for weeknight meals, potlucks, or even as a party appetizer. If you have dietary restrictions, there are easy swaps for gluten-free or vegan versions.
Distinctive flavor: The combination of the savory, crispy chicken and the bright, tangy sauce is unbeatable. The double-frying technique ensures the coating stays crunchy even when tossed in sauce, giving you that perfect texture contrast that restaurant quality food is known for.

Jump To

1. Why You’ll Love This Chinese Chicken Balls
2. Essential Ingredients for Chinese Chicken Balls
3. How to Prepare the Perfect Chinese Chicken Balls: Step-by-Step Guide

4. Dietary Substitutions to Customize Your Chinese Chicken Balls
5. Mastering Chinese Chicken Balls: Advanced Tips and Variations
6. How to Store Chinese Chicken Balls: Best Practices
7. FAQs: Frequently Asked Questions About Chinese Chicken Balls
8. Chinese Chicken Balls

Essential Ingredients for Chinese Chicken Balls

Before you start cooking, it is important to gather everything you need. This recipe relies on specific ingredients to achieve that authentic taste and texture. Here is a breakdown of what you will need.

Main Ingredients

500 g boneless, skinless chicken breast, cut into 1-inch cubes
½ cup cornstarch for coating
Vegetable oil (or canola, sunflower, grapeseed, or any neutral flavor oil) for deep frying

Chicken Marinade

2 tsp sugar
1 tsp salt
¼ tsp white pepper
1 tsp sesame oil
1 tbsp garlic paste or 1 tsp garlic powder
½ tsp baking soda
1 tsp cornstarch

Batter

1 cup plain flour (all-purpose flour)
½ cup cornstarch or potato starch
1 tsp baking soda or bicarbonate of soda
½ tsp salt
1 cup water (adjust as needed for medium thick batter)

Dipping Sauce

4 tbsp ketchup
1 tbsp tomato puree or tomato concentrate
4 tbsp white vinegar
3 tbsp sugar
½ cup water
1 tsp cornstarch
½ tsp salt

Special Dietary Options

Vegan: Use plant-based chicken substitutes or firm tofu cubes. For the batter, ensure the sugar used is vegan certified.

Gluten-free: Substitute the plain flour in the batter with a 1-to-1 gluten-free flour blend. Ensure your cornstarch is certified gluten-free.

Low-calorie: You can air fry the chicken instead of deep frying to cut down on oil usage. Use a sugar substitute like erythritol in the sauce to reduce the calorie count.

How to Prepare the Perfect Chinese Chicken Balls: Step-by-Step Guide

Making the perfect Chinese Chicken Balls is all about the preparation and the frying technique. Follow these detailed steps to ensure your chicken is juicy on the inside and crispy on the outside.

Step 1: Marinate the Chicken

The secret to tender chicken starts with a good marinade. In a large bowl, combine the cubed chicken breast with the sugar, salt, white pepper, sesame oil, garlic paste, baking soda, and cornstarch listed in the marinade ingredients. Mix everything well to ensure every piece is coated. Sesame oil adds a wonderful depth of flavor. Let this sit for at least 15 to 30 minutes, but you can leave it for up to an hour if you have the time. The baking soda and cornstarch work to tenderize the meat, so it stays soft even after frying.

Step 2: Prepare the Sweet and Sour Sauce

While the chicken is marinating, you can get the sauce ready. In a medium saucepan, whisk together the ketchup, tomato puree, white vinegar, sugar, water, cornstarch, and salt. Stir the mixture until the cornstarch is completely dissolved to avoid lumps. Place the saucepan over low to medium heat and bring it to a simmer. Keep stirring gently as the sauce heats up; it will begin to thicken. Once it reaches a consistency that coats the back of a spoon, remove it from the heat and let it cool. The sauce will thicken slightly more as it cools.

Step 3: Mix the Batter

In a separate large bowl, whisk together the plain flour, cornstarch (or potato starch), baking soda, salt, and cold water. Whisk until the batter is smooth and free of lumps. You are looking for a medium thick consistency, similar to pancake batter. If it is too thick, add a splash more water. If it is too thin, sprinkle in a little more flour. Let the batter rest for a few minutes while you prepare the frying station.

Step 4: Coat the Chicken

Set up your coating station. You will need a plate with the extra ½ cup of cornstarch for coating, the bowl of batter, and a clean rack or tray for the coated chicken. Take a piece of marinated chicken and roll it in the dry cornstarch, making sure it is dusted all over. Shake off any excess powder. Then, dip the chicken into the batter, letting any excess drip off. Place the coated chicken onto the rack. Repeat this process for all the chicken pieces.

Step 5: First Fry

Pour your vegetable oil into a deep pot or Dutch oven. You want enough oil so the chicken balls can float freely without touching the bottom. Heat the oil to 350°F (180°C). If you do not have a thermometer, you can test the oil by dropping a small bit of batter in; it should sizzle immediately and rise to the surface. Once the oil is hot, carefully add the chicken balls in batches. Do not overcrowd the pan, or the oil temperature will drop too much. Fry them for about 2 to 3 minutes until they are a light golden color. Remove them from the oil and place them on a wire rack or paper towel-lined plate to drain. Let them rest for 4 to 5 minutes.

Step 6: Second Fry

This is the crucial step for getting that restaurant-style crunch. Reheat the oil back to 350°F (180°C). Once it is hot again, add the chicken balls back into the oil for a second fry. This time, fry them for another 2 to 3 minutes until they are a deep golden brown and very crispy. The double frying technique cooks the chicken through fully and creates a hard shell that stays crisp longer. Drain them again on a wire rack.

Final Step: Serve and Enjoy

Now that your chicken balls are perfectly crispy, it is time to serve them. You can pour the sauce over the chicken in a large bowl and toss to coat, or you can serve the sauce on the side for dipping. Tossing them in the sauce is the traditional way to eat them, but serving the sauce on the side keeps the chicken crispier for longer if you have leftovers. Garnish with some sesame seeds or chopped green onions if you like.

Dietary Substitutions to Customize Your Chinese Chicken Balls

One of the best things about this recipe is how easy it is to customize. Whether you have allergies or just want to try something different, these substitutions will help you make this dish your own.

Protein and Main Component Alternatives

If you do not eat chicken or want to switch things up, you have several options. For a vegetarian version, you can use extra firm tofu. Press the tofu to remove excess water, cut it into cubes, and follow the same marinating and battering steps. You can also use store-bought meat substitutes like soy nuggets or seitan, which hold up very well to frying and soaking in sauce. If you eat seafood, white fish like cod or halibut works beautifully with this batter and sauce profile.

Vegetable, Sauce, and Seasoning Modifications

The sweet and sour sauce is very versatile. If you prefer a spicy kick, add some chili flakes or a squirt of sriracha into the sauce while it simmers. For a more fruity flavor, you can add pineapple juice or chunks to the sauce. In terms of seasonings, if you do not have white pepper, black pepper works fine, though the specks will be visible. You can also add fresh ginger to the marinade for a zesty zing. For those who love garlic, increasing the amount of garlic paste will make the chicken even more savory.

Mastering Chinese Chicken Balls: Advanced Tips and Variations

Once you have made the recipe a few times, you might want to try some advanced techniques to take your cooking to the next level. These tips will help you get professional results every time.

Pro Cooking Techniques

The most important technique for this recipe is managing your oil temperature. Keep a close eye on your thermometer. If the oil is too hot, the outside will burn before the inside is cooked. If it is too cool, the batter will be soggy and greasy. Straining your oil between batches is also a great habit; it removes little bits of batter that can burn and give the oil an off taste. For the absolute crispiest coating, make sure your batter is ice cold. You can even mix it over an ice bath.

Flavor Variations

While the classic sweet and sour flavor is a hit, you can experiment with other sauce profiles. Try making a lemon chicken sauce using lemon juice, zest, and sugar. Or, go for a sticky orange sauce using orange juice and zest. You can also incorporate different vegetables into the dish. Bell peppers, onions, and pineapple chunks are classic additions that can be stir-fried and tossed with the chicken and sauce. If you are looking for more inspiration, check out our Crockpot Orange Chicken recipe for another flavor profile.

Presentation Tips

To make this dish look impressive, serve it in a large bowl garnished with toasted sesame seeds and finely sliced green onions. The bright red sauce against the golden chicken looks fantastic. If you are serving guests, consider plating the sauce and chicken separately so people can choose how much sauce they want. Pairing this with steamed broccoli or snow peas adds nice color and nutrition to the plate.

Make-Ahead Options

This is a great meal prep recipe. You can do the first fry, let the chicken cool completely, and then refrigerate it. When you are ready to eat, simply do the second fry to heat them through and crisp them up. This is actually how many restaurants do it to ensure fast service. The sauce can also be made 2 to 3 days in advance and stored in the refrigerator; just reheat it gently before serving.

How to Store Chinese Chicken Balls: Best Practices

Knowing how to store your leftovers properly means you can enjoy this delicious meal again without losing quality. Here is how to handle your chicken balls after cooking.

Refrigeration

If you plan to eat the leftovers within a day or two, store them in an airtight container in the refrigerator. It is best to store the chicken and the sauce separately. If they are mixed together, the batter will get soggy quickly. When stored separately, the chicken will last in the fridge for up to 2 days.

Freezing

For longer storage, freezing is a great option. However, there is a right way to do it. Ideally, you should freeze the chicken after the first fry but before the second fry. Let them cool completely, place them on a baking sheet to freeze individually, and then transfer them to a freezer bag. This prevents them from sticking together. They can be frozen for up to 2 months. When you are ready to eat, thaw them in the fridge overnight and then do the second fry to finish them off. This method preserves the texture much better than freezing fully cooked chicken.

Reheating

To reheat leftover cooked chicken balls, avoid the microwave if possible, as it makes the batter soft and rubbery. The best way to reheat them is in the oven. Preheat your oven to 400°F, place the chicken on a wire rack over a baking sheet, and heat for about 5 to 7 minutes. You can also use an air fryer at 375°F for 3 to 5 minutes. This will help bring back some of the crispiness. Heat the sauce separately in a small pot on the stove.

Meal Prep Considerations

Because of the double frying method, this recipe is excellent for meal prep. You can prep a large batch on the weekend, single fry them, and keep them in the fridge. Then, throughout the week, you can double fry portions for a quick dinner that tastes fresh. This saves you from having to clean up the frying mess multiple times a week.

FAQs: Frequently Asked Questions About Chinese Chicken Balls

How many calories are in Chinese sweet and sour chicken balls?

One serving of Chinese sweet and sour chicken balls (about 4-5 pieces with sauce) contains approximately 368 calories. This breaks down to roughly 25g protein, 20g carbs, 22g fat, and 3g fiber, depending on portion size and exact ingredients. Factors like batter thickness, frying oil absorption, and sauce sweetness can cause slight variations—use less sugar in the sauce to cut calories by 20-30. For accuracy, track with a nutrition app. Pair with steamed veggies or rice for a balanced 500-calorie meal. Always check labels if using pre-made sauce, as added sugars boost calories up to 450 per serving.

What ingredients are in batter for Chinese chicken balls?

Chinese chicken ball batter uses 1 cup plain flour, ½ cup cornstarch, 1 tsp baking soda, 1 cup cold water, plus salt, pepper, and garlic powder to taste. Mix into a smooth, pancake-like consistency—thinner for lighter crisp, thicker for crunchier coating. Dredge marinated chicken chunks first in cornstarch for extra tenderness. This combo creates a bubbly, airy texture when fried. Avoid overmixing to prevent toughness. For gluten-free, swap with rice flour and xanthan gum. Prep batter 30 minutes ahead; it thickens slightly for better adhesion. Yields batter for 1 lb chicken, serving 4.

What is the best oil and temperature for frying Chinese chicken balls?

Use neutral oils like vegetable, canola, grapeseed, or sunflower oil for frying Chinese chicken balls—they withstand high heat without burning or flavor interference. Heat to 340-350°F (170-175°C); test by dropping batter—it should sizzle and float immediately. Fry in batches to maintain temperature, avoiding overcrowding which drops heat and makes them greasy. First fry at 340°F for 3-4 minutes until pale golden, rest 5 minutes, then second fry at 350°F for 2 minutes to crisp. Drain on paper towels. Reuse oil 2-3 times if strained; discard if dark or smoky. This yields crispy, non-oily results for 20-24 balls.

Why double fry Chinese chicken balls and how does it work?

Double frying is key for Chinese chicken balls because it locks in juiciness while creating an ultra-crispy, grease-free batter. First fry at 340°F cooks the chicken partially (3-4 minutes, pale), evaporating surface moisture. Resting firms the coating. Second fry at 350°F (1-2 minutes, golden) puffs and hardens it, staying crisp longer under sauce. Single frying leaves soggy results. For moist chicken, marinate with baking soda and cornstarch first. This method serves 4-6; total time 20 minutes frying. Pro tip: Fry sauce-dipped balls briefly post-second fry for shine without sogginess. Perfect for takeout-style texture at home.

Can you freeze or reheat Chinese chicken balls?

Freeze single-fried (not double-fried) Chinese chicken balls before second fry: cool, portion in freezer bags, use within 2 months. Thaw overnight, then double fry fresh for crispiness—no texture loss. Avoid freezing fully cooked or sauced balls; ice crystals ruin crunch. To reheat double-fried ones, use air fryer at 375°F for 3-5 minutes or oven at 400°F on wire rack 5-7 minutes—avoid microwave, it steams them soggy. For sauce, reheat separately on stove, then toss gently. Stores cooked balls in fridge 2 days max. This keeps takeout quality; makes meal prep easy for busy nights serving 4.