Crispy Chinese Chicken Balls
There’s something about crispy, golden batter that makes any mealtime feel special. In our house, these Crispy Chinese Chicken Balls have become more than just a dinner option—they’re a little moment of joy on a plate. The first time I made them, I was trying to recreate that comforting takeaway experience without the extra cost or the mystery of what’s in the box. The result? Juicy chunks of tender chicken wrapped in the lightest, crispiest batter you can imagine, fresh from the pan and ready to dip in a glossy sweet and sour sauce.
My kids were the first to dive in, eyes wide as they saw the golden puffs piled high on the plate. Within minutes, the dipping bowls were empty, and the kitchen was full of that happy hum of satisfied tummies. My husband—who is usually more of a savoury sauce guy—couldn’t stop dunking them, one after the other. I knew right then that this recipe wasn’t just a win; it was going to be a regular guest at our table.
What I love most is how quick and simple they are to put together. With just a few pantry staples and some fresh chicken, I can have a batch sizzling away in less time than it takes to decide on a takeaway order. Plus, I get to control exactly what goes into them—no hidden extras, just fresh, honest ingredients. It’s comfort food at its finest, and it’s guaranteed to make even the busiest weeknight feel like a treat.
Questions I Often Get Asked About This Recipe
Can I use chicken thighs instead of breast?
Yes! Thighs stay extra juicy and work beautifully in this recipe.
Do I need to deep fry them?
For the authentic crispy texture, yes—but you can shallow fry if you turn them often.
Can I make them ahead of time?
They’re best fresh, but you can reheat in the oven at 180°C (350°F) for 10 minutes.
What sauce works best?
Sweet and sour is classic, but sweet chili, honey garlic, or even curry sauce are delicious options.
Can I freeze them?
Yes—freeze after frying and cool completely. Reheat straight from frozen in the oven.
What You Need to Make Crispy Chinese Chicken Balls
500g boneless, skinless chicken breast (cut into bite-sized chunks)
150g plain flour
50g cornflour (cornstarch)
1 tsp baking powder
½ tsp salt
200ml cold water (adjust for batter consistency)
Vegetable oil (for deep frying)
Sweet and sour sauce (for dipping)
Tools: Mixing bowl, whisk, deep frying pan or wok, slotted spoon, kitchen paper for draining
How to Make Crispy Chinese Chicken Balls
Prep the chicken – Pat the chicken pieces dry with kitchen paper to help the batter stick.
Make the batter – In a mixing bowl, combine flour, cornflour, baking powder, and salt. Gradually whisk in the cold water until you have a smooth, slightly thick batter.
Heat the oil – Pour enough vegetable oil into a deep frying pan or wok to submerge the chicken pieces. Heat to 180°C (350°F).
Coat the chicken – Dip each chicken piece into the batter, ensuring it’s fully covered.
Fry in batches – Carefully lower coated chicken pieces into the hot oil. Fry for 4–5 minutes, turning occasionally, until golden and cooked through.
Drain and serve – Remove with a slotted spoon, drain on kitchen paper, and serve immediately with sweet and sour sauce.
Tips for Making the Best Crispy Chinese Chicken Balls
Keep the batter cold – This helps create that light, crispy texture.
Don’t overcrowd the pan – It keeps the oil hot and the chicken crispy.
Test the oil – Drop in a little batter; it should sizzle and float immediately.
Serve immediately – These are at their crispiest right after frying.
Add extra seasoning – A pinch of garlic powder or paprika in the batter adds a flavour boost.
Reader Reviews
⭐⭐⭐⭐⭐ “Absolutely perfect! My family said they were better than our usual takeaway. Will be making again next week!” – Sarah T.
⭐⭐⭐⭐ “Great for busy nights! The batter was so easy, but I’d add a little more seasoning next time.” – James P.
⭐⭐⭐⭐⭐ “Crispy on the outside, juicy on the inside—just like the Chinese restaurant ones. Loved them!” – Karen M.
⭐⭐⭐ “Good, but I think I overcooked mine. Will try frying in smaller batches next time.” – Louise C.
⭐⭐⭐⭐⭐ “These disappeared in minutes! Even my picky eater couldn’t get enough.” – Emily R.
Printable Recipe
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Crispy Chinese Chicken Balls
Golden, crispy, and irresistibly moreish, these homemade Chinese chicken balls are the perfect takeaway-style treat you can make in your own kitchen. Juicy chicken chunks are coated in a light, airy batter and fried to perfection, then served with sweet and sour sauce for the ultimate comfort food experience.
Ingredients
- 500g boneless, skinless chicken breast (cut into bite-sized chunks)
- 150g plain flour
- 50g cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp salt
- 200ml cold water (adjust for batter consistency)
- Vegetable oil (for deep frying)
- Sweet and sour sauce (for dipping)
- Tools: Mixing bowl, whisk, deep frying pan or wok, slotted spoon, kitchen paper for draining
Instructions
- Prep the chicken – Pat the chicken pieces dry with kitchen paper to help the batter stick.
- Make the batter – In a mixing bowl, combine flour, cornflour, baking powder, and salt. Gradually whisk in the cold water until you have a smooth, slightly thick batter.
- Heat the oil – Pour enough vegetable oil into a deep frying pan or wok to submerge the chicken pieces. Heat to 180°C (350°F).
- Coat the chicken – Dip each chicken piece into the batter, ensuring it’s fully covered.
- Fry in batches – Carefully lower coated chicken pieces into the hot oil. Fry for 4–5 minutes, turning occasionally, until golden and cooked through.
- Drain and serve – Remove with a slotted spoon, drain on kitchen paper, and serve immediately with sweet and sour sauce.
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