Chinese Chicken Balls with Sweet & Sour Sauce

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Chinese Chicken Balls with Sweet & Sour Sauce

There are certain dishes that instantly bring everyone to the kitchen table with a smile—and this is one of them. These crispy Chinese Chicken Balls dipped in tangy, sweet, and slightly zesty sauce are an absolute hit in our house. I started making them on a whim during a week when we were all craving takeout but trying to stick to our budget. Let me just say, I didn’t expect them to become such a recurring request!

What I love most is how approachable this recipe is. You don’t need a deep fryer or a pantry full of obscure ingredients—just simple staples, a bit of time, and lots of love. The batter fries up light and golden, with that satisfying crunch when you bite into the juicy chicken center. And that homemade sweet and sour sauce? Oh, it’s a keeper. Even my picky eater asked for seconds (and that’s saying something!).

The best part? These freeze beautifully, and they’re surprisingly quick to whip up—even on a weeknight. Whether you’re serving them as an appetizer for guests or sneaking a few bites off the tray while your kids are still playing, these chicken balls always hit the spot. I’ve tested and tweaked this recipe to perfection over time, and it’s one of those dishes I know will stay in our family cookbook for years to come.

Questions I Often Get Asked About This Recipe

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and a bit more flavorful, so they work great if you prefer dark meat.

Can I bake these instead of frying?
You can, but they won’t get the same crispy texture. If you’re baking, brush or spray them with oil and bake at 400°F until golden, flipping halfway through.

Can I make these ahead of time?
Absolutely. You can prepare and freeze the uncooked chicken balls, then fry them straight from frozen. Just add a couple extra minutes to the cook time.

What oil is best for frying?
Use a neutral oil with a high smoke point—vegetable, canola, or peanut oil are all great choices.

Is the sweet and sour sauce kid-friendly?
Yes! It’s tangy and sweet without being too overpowering or spicy, so it’s a hit with little ones.

What You Need to Make Chinese Chicken Balls with Sweet and Sour Sauce

For the Chicken Balls:

2 large boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup all-purpose flour

1/2 cup cornstarch

1 1/4 tsp baking powder

1 tsp salt

1/4 tsp white pepper

1 cup cold water (adjust as needed)

Oil for frying (vegetable or canola)

For the Sweet and Sour Sauce:

1/2 cup ketchup

1/2 cup white vinegar

1/2 cup sugar

1 tbsp soy sauce

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Tools You’ll Need:

Mixing bowls

Whisk

Deep frying pan or heavy-bottomed pot

Slotted spoon or tongs

Saucepan

How to Make Chinese Chicken Balls with Sweet and Sour Sauce

Prepare the batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. Gradually add cold water while whisking until you get a thick but pourable batter.

Heat the oil:
Fill a deep frying pan or pot with about 2 inches of oil. Heat to 350°F (175°C).

Coat the chicken:
Dip each chicken piece into the batter, coating it fully.

Fry the chicken balls:
Carefully place the battered chicken into the hot oil, a few pieces at a time. Fry until golden brown and crispy, about 5–7 minutes. Remove and drain on a paper towel-lined plate.

Make the sweet and sour sauce:
In a small saucepan, combine ketchup, vinegar, sugar, and soy sauce. Bring to a gentle boil. Stir in the cornstarch slurry and cook until thickened, about 2 minutes.

Serve:
Serve the chicken balls warm with the sweet and sour sauce on the side or drizzled on top.

Tips for Making the Best Chinese Chicken Balls

Keep the batter cold: A colder batter results in a crispier finish. You can even pop the bowl into the fridge while your oil heats up.

Don’t overcrowd the pan: Fry in batches so the oil temperature stays consistent and the chicken cooks evenly.

Add a little garlic powder or paprika to the batter for extra flavor.

Test one piece first: Fry a single chicken ball to check for seasoning and doneness before doing a full batch.

Double the sauce: If your family loves to dip, consider doubling the sweet and sour sauce so there’s plenty to go around.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My kids devoured these and asked me to make them again next week. Way better than takeout!” — Lisa R.

⭐️⭐️⭐️⭐️ “Great recipe! The sauce was spot on. Next time, I’ll try adding some pineapple chunks.” — Mike T.

⭐️⭐️⭐️⭐️⭐️ “Perfect for game night appetizers. I made a huge batch and they were gone in minutes!” — Jenna H.

⭐️⭐️⭐️ “Tasty, but I think I overcooked mine a little—still good though. Will try again!” — Erica M.

⭐️⭐️⭐️⭐️⭐️ “I’ve tried a few versions of this, and this one nailed the crispiness. The whole family loved it!” — Priya K.

Printable Recipe

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