Dinner

Sweet & Sour Chicken Balls Recipe

ByCleo Brixton December 1, 2025December 1, 2025

Introduction

Sweet & sour chicken balls are a delicious and fun twist on a classic takeout favorite. Crispy on the outside and tender inside, these chicken bites are perfectly paired with a tangy homemade sweet and sour sauce. They make a great appetizer or main dish for any occasion.

A close-up image showing crispy golden brown fried chicken pieces arranged in a white bowl in the background. In the foreground, a dark round bowl filled with smooth, bright red dipping sauce, with one fried chicken piece being held and dipped into the sauce by a pair of light wooden chopsticks held by a woman's hand. The surface beneath has a soft white marbled texture. The scene is well lit, highlighting the crispy texture of the chicken and the glossy surface of the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g plain flour
2 tsp baking powder
2 eggs
160ml semi-skimmed milk
1 tbsp groundnut oil, plus extra for deep-frying
4 chicken breast fillets, cut into 3cm cubes
240ml orange juice
3 tbsp caster sugar
1 tbsp tomato purée
1 tbsp tomato ketchup
3 tbsp white wine vinegar
3 tbsp cornflour, mixed with 6 tbsp water

Instructions

Step 1: Make the sweet and sour sauce by combining the orange juice, caster sugar, tomato purée, tomato ketchup, and white wine vinegar in a large saucepan over medium heat. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
Step 2: Gradually add the cornflour mixture to the sauce, stirring continuously to thicken it. Once it reaches your desired consistency, remove the sauce from the heat and set it aside.
Step 3: In a large bowl, mix the plain flour, baking powder, and 1 tsp salt. In a separate bowl, beat the eggs, milk, and 1 tbsp groundnut oil together. Pour the wet ingredients into the dry and stir until you get a smooth batter.
Step 4: Add the chicken cubes to the batter and mix well, ensuring every piece is thoroughly coated.
Step 5: Heat oil in a deep saucepan or wok to 170°C (or test by dropping in a bread cube; it should brown in about 30 seconds). Carefully fry the chicken pieces in batches of five, cooking each batch for 5-6 minutes until golden and cooked through. Use a food probe thermometer to check for an internal temperature of 78°C, or cut one piece to make sure the juices run clear.
Step 6: Drain the fried chicken balls on a wire rack set over kitchen paper or on a paper-lined plate. Serve hot with the sweet and sour sauce for dipping.

Tips & Variations

For extra crispiness, allow the batter to rest for 10 minutes before coating the chicken.
Swap groundnut oil for vegetable or sunflower oil if preferred.
Add finely chopped garlic or ginger to the batter for a flavor boost.
Serve with steamed rice or stir-fried vegetables for a complete meal.

Storage

Store any leftover cooked chicken balls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for 10-12 minutes to retain crispiness. The sweet and sour sauce can be refrigerated separately for up to 3 days and reheated gently on the stove.

How to Serve

A close-up shows a woman's hand holding wooden chopsticks picking up a small, golden-brown, crispy fried bite, dipping it into a small black bowl filled with smooth, bright orange-red sauce. In the blurred background, a white plate holds several more of the same crispy fried pieces, each with a textured, crunchy exterior and warm, golden colors. The whole scene rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast fillets?

Yes, chicken thighs work well and can add extra moisture and flavor. Cut them into similar sized pieces to ensure even cooking.

How do I know when the chicken balls are fully cooked?

Check that the chicken reaches an internal temperature of 78°C with a food thermometer. Alternatively, cut a piece in half and ensure the juices run clear with no pink inside.