✔ Updated · hotter oil, 165°F chicken + a thickened sweet and sour sauce
Chinese chicken balls are the takeout favorite of bite-size chicken wrapped in a puffy, golden batter and served with a bowl of sticky sweet and sour sauce for dipping. In my house, the sauce always runs out before the rice does.
At a glance
The one tip that matters: Keep the oil at 350°F (175°C) and fry in small batches. Oil that is too cool makes greasy, pale batter, and the chicken must reach 165°F (74°C) in the center.
This homemade version keeps them simple: chunks of chicken breast dusted in seasoned flour, dipped in a light self-rising flour batter and fried at 350°F until crisp outside and juicy inside. The quick sauce of vinegar, sugar, ketchup and Worcestershire sauce comes together in a few minutes and is thickened with a little cornstarch so it clings. Allow about 45 minutes from start to finish.
Why You'll Love These Chicken Balls
- Puffy, crisp batter around juicy chunks of chicken breast, just like the takeout version.
- A quick, glossy sauce made from pantry staples: vinegar, sugar, ketchup and Worcestershire sauce.
- Fakeaway night made easy, ready in about 45 minutes with rice or noodles.
Chicken Balls vs. Sweet and Sour Chicken
Both dishes start with fried chicken, but they eat quite differently. Chinese chicken balls have a thick, puffy, almost doughnut-like batter and come with the sauce on the side, so the coating stays crisp. Sweet and sour chicken usually has a thinner, crunchier coating and is tossed in the sauce with peppers, onion and pineapple. For the tossed, stir-fried version, see our sweet and sour chicken.
The sauce here is a simple, balanced mix of vinegar, sugar, ketchup, tomato paste and Worcestershire sauce, thickened with cornstarch. It is a deeper orange-red than the bright, glowing sauces some takeouts serve, but it has the same sweet, tangy flavor.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use a thermometer for the oil. At 350°F (175°C) the batter puffs and crisps before it soaks up oil. Let the oil recover between batches, because adding cold chicken drops the temperature quickly.
- Check the chicken, not just the color. The batter can brown before the center is done. Cut one open or check it with an instant-read thermometer: it should reach 165°F (74°C).
- Dust before you dip. A light coat of seasoned flour helps the batter cling to the chicken so it puffs into a smooth ball instead of sliding off.
- Keep the batter cold. Cold water, or cold sparkling water for extra lightness, gives a crisper, puffier coating. Don't overmix it; a few small lumps are fine. I keep a can of sparkling water in the fridge just for this.
- Drain on a rack. Paper towels trap steam under the chicken balls and soften the batter. A wire rack keeps them crisp until serving.
Chinese Sweet and Sour Chicken Balls
4
servings20
minutes25
minutes480
kcal45
minutesTakeout-style Chinese chicken balls: bite-size chunks of chicken breast dusted in seasoned flour, dipped in a light self-rising flour batter and deep-fried at 350°F until puffed, golden and cooked to 165°F inside, served with a quick, glossy sweet and sour sauce made from vinegar, sugar, ketchup and Worcestershire sauce.
Ingredients
- For the Sweet and Sour Sauce
1/2 cup water
1/4 cup white vinegar or rice vinegar
1/3 cup granulated sugar
3 tablespoons ketchup
1 teaspoon tomato paste
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch mixed with 2 tablespoons cold water
- For the Chicken
1 lb boneless, skinless chicken breasts (about 2)
2 tablespoons self-rising flour, for dusting
1/4 teaspoon fine salt
1/4 teaspoon white pepper
6 cups vegetable or peanut oil, for deep-frying
- For the Batter
1 cup self-rising flour
1/2 teaspoon fine salt
3/4 cup cold water (or cold sparkling water)
1 teaspoon vegetable oil
Directions
- Make the Sauce
- In a small saucepan, stir together the water, vinegar, sugar, ketchup, tomato paste and Worcestershire sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Stir the cornstarch mixture, pour it into the pan and simmer, stirring, for 1 to 2 minutes, until the sauce is glossy and thick enough to coat a spoon. Keep warm over very low heat.
- Make the Batter and Prep the Chicken
- In a bowl, whisk the self-rising flour and salt, then slowly whisk in the cold water to make a smooth batter about as thick as heavy cream. Let it rest for 10 minutes, then whisk in the teaspoon of oil.
- Cut the chicken into 1 1/2-inch chunks. Mix the 2 tablespoons of flour with the salt and white pepper, and toss the chicken in it until lightly coated.
- Fry
- Heat the oil in a deep, heavy pot or deep fryer to 350°F (175°C). Use a pot deep enough that the oil comes no more than halfway up the sides.
- Working in batches of 5 or 6, dip each piece of chicken into the batter, let the excess drip off, and carefully lower it into the oil. Don’t crowd the pot.
- Fry for 5 to 6 minutes, turning once, until the balls are puffed, crisp and golden and the chicken reaches 165°F (74°C) in the center. Let the oil come back to 350°F between batches.
- Drain the chicken balls on a wire rack set over a baking sheet. Serve hot with the warm sweet and sour sauce, with rice or noodles on the side.
Notes
- The batter must be allowed to rest. Resting the batters makes it airy and removes all the lumps.
- If your frying oil is too hot and the batter becomes too dark too quickly, lower the heat of the oil by adding additional cold oil or removing the pot from the heat.
- Calories: 4 chicken balls = 294 calories
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What to Serve With Chinese Chicken Balls
Serve chicken balls as part of a homemade takeout night. Egg fried rice is the classic partner; try our Panda Express-style fried rice, or plain steamed rice and noodles. Add a second dish such as copycat orange chicken or Beijing beef, and browse more ideas in our Chinese recipes.
Variations
- Pineapple sauce: swap the water in the sauce for pineapple juice and stir in a few pineapple chunks at the end.
- Extra-light batter: use ice-cold sparkling water in the batter for a puffier, crisper shell.
- Thighs instead of breast: boneless, skinless thighs stay juicier; fry them until they reach 165°F (74°C).
- Sauce on the side or tossed: serve the sauce for dipping to keep the batter crisp, or toss the chicken balls in it just before serving.
Frequently Asked Questions
What are Chinese chicken balls?
Chinese chicken balls are a takeout favorite, especially in the UK and Canada: chunks of chicken coated in a thick, puffy batter, deep-fried until golden and served with sweet and sour sauce. Unlike sweet and sour chicken, the pieces are usually served with the sauce on the side for dipping.
Why use self-rising flour in the batter?
Self-rising flour already contains baking powder and salt, which makes the batter puff up into a light, crisp shell as it fries. If you only have all-purpose flour, use 1 cup of all-purpose flour plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
How do I know when the chicken balls are cooked?
Fry them for 5 to 6 minutes at 350°F, until puffed and golden. The safest check is an instant-read thermometer: the chicken in the center should reach 165°F (74°C). If you don't have one, cut the largest ball open; the meat should be white all the way through with clear juices.
Can I make chicken balls in an air fryer?
A wet batter doesn't work well in an air fryer because it drips through the basket. For an air-fryer version, coat the chicken in flour, egg and panko breadcrumbs instead, spray with oil and cook at 400°F for 10 to 12 minutes, turning halfway, until the chicken reaches 165°F.
Can I make the sweet and sour sauce ahead?
Yes. The sauce keeps in a covered container in the fridge for up to 5 days. Reheat it gently, adding a splash of water if it has thickened too much.
How do I reheat chicken balls?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat them in a 400°F oven or an air fryer for 5 to 8 minutes, until hot all the way through (165°F), to keep the batter crisp. The microwave makes the batter soft.
