Description

Delicious homemade Sweet & Sour Chicken Balls featuring crispy battered chicken breast bites served with a tangy, flavorful sweet and sour sauce made from fresh orange juice and classic condiments. Perfect as a snack or meal, these chicken balls are deep-fried to golden perfection and paired with a vibrant, thickened sauce for dipping.

Ingredients

Scale

For the Batter and Chicken:

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

For the Sweet & Sour Sauce:

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

Make the Sweet & Sour Sauce: In a large saucepan over medium heat, combine orange juice, caster sugar, tomato purée, tomato ketchup, and white wine vinegar. Bring to a boil, then reduce heat and simmer for 5 minutes. Gradually add the cornflour and water mixture little by little while stirring continuously until the sauce thickens to your preferred consistency. Remove from heat and set aside.
Prepare the Batter: In a large bowl, mix together the plain flour, baking powder, and 1 tsp salt. In a separate bowl, beat the eggs, milk, and 1 tbsp groundnut oil. Pour the wet ingredients into the dry ingredients and whisk until you achieve a smooth batter.
Coat the Chicken: Add the chicken breast cubes into the batter, ensuring each piece is evenly coated with the smooth paste.
Heat the Oil for Frying: Fill a deep saucepan or wok with oil no more than one-third full and heat to 170°C (340°F). To test if the oil is ready, drop a cube of bread and check if it browns within 30 seconds.
Deep-Fry the Chicken Balls: Carefully lower the coated chicken pieces into the hot oil, frying in batches of five. Fry each batch for about 5-6 minutes until the batter is golden brown and the chicken is fully cooked. The internal temperature should reach 78°C (172°F) or cut into a piece to verify juices run clear.
Drain and Serve: Remove fried chicken balls with a slotted spoon and drain on a wire rack over a baking tray lined with kitchen paper or on a plate lined with kitchen paper. Serve hot alongside the prepared sweet and sour sauce for dipping.

Notes

Make sure not to overcrowd the frying pan to ensure even cooking and crispiness.
Use a kitchen thermometer if possible to confirm the oil and chicken internal temperatures.
Adjust the sugar and vinegar in the sauce to taste if you prefer it sweeter or more tangy.
These chicken balls are best served fresh and hot for optimal crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: Chinese-inspired

Keywords: sweet and sour chicken, chicken balls, deep-fried chicken, dipping sauce, crispy chicken appetizer