Sweet and sour chicken balls are a staple on Chinese takeaway menus, often coming as part of a meal alongside fried rice or chow mein. It’s such a classic dish and go-to comfort food when you’re craving something crispy and satisfying.

Ingredients

400 g chicken breast, diced
50 g cornflour

Marinade

1 tablespoon light soy sauce
½ teaspoon sugar
½ teaspoon salt

Batter

100 g self-raising flour
150 ml warm water
1 tablespoon baking powder
Salt and white pepper

Sweet and sour sauce

4 tablespoon ketchup
1 tablespoon tomato puree
3 tablespoons white vinegar
2 tablespoons sugar
4 tablespoon water
1 teaspoon cornflour

Method

1. Marinate diced chicken with light soy sauce, sugar and salt for 15 minutes.
2. In a small bowl, mix all the batter ingredients together until the batter is thick and free of lumps.
3. Coat the diced chicken evenly in cornflour, then coat them in batter and deep fry until golden, about 5-8 minutes depending on the size of your chicken.
4. In a small saucepan or pan, add all the sweet and sour sauce ingredients and heat on medium heat until the sauce starts bubbling and thickens. Adjust taste with extra ketchup, sugar or vinegar.
5. Serve chicken balls hot with the sweet and sour sauce.

For a complete Chinese night-in, try this crispy chilli beef recipe as well.

Did you try this recipe and how did it go? Share with me in the comments below 🙂

Janice xx

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