Chicken Balls with Sweet and Sour Sauce - Easy Homemade Chinese Recipe

Craving that crispy, golden perfection you usually get from your favorite takeout? Well, say goodbye to delivery fees and hello to your new kitchen superstar — Chicken Balls with Sweet and Sour Sauce. This dish is one of those Chinese Dishes Recipes everyone raves about because it’s crispy on the outside, juicy inside, and served with that addictive glossy red sauce we all secretly want to drink straight from the bowl (no judgment here).

This is Homemade Chinese Food done right. Forget soggy takeout — these Chicken Balls are light, fluffy, and fried to golden perfection. Dip them into a tangy, perfectly balanced Sweet N Sour Chicken sauce that hits every flavor note: sweet, sour, salty, and a little kick of tang. You’ll never look at Chinese Chicken Recipes the same way again.

Why should you try this? Easy — because it’s crazy good. These Chinese Chicken bites make the perfect appetizer, snack, or full-on dinner when served with rice or noodles. Whether it’s movie night, game day, or a quick weekday meal, this recipe’s got your back. Plus, it’s way faster and cheaper than ordering out, and IMO, way tastier too.

The best part? You don’t need to be a pro in Chinese Cooking Recipes to pull this off. The batter is simple, the sauce is foolproof, and the whole thing comes together in less than 30 minutes. Even better, this dish is 100% kid-approved — which means no dinnertime drama!

So, if you’re looking for Easy Chinese Recipes that deliver restaurant-level results without the hassle, this Hänchen Gerichte gem is your new go-to. Grab your wok, heat the oil, and let’s turn your kitchen into a mini Chinese takeaway tonight!

Chicken Balls with Sweet and Sour Sauce - Easy Homemade Chinese Recipe

Serves: 5 | Prep Time: 10 mins | Cook Time: 10 mins | Marinate: 15 mins | Calories: 368 kcal

Course: Appetizer / Main Course | Cuisine: Chinese | Author: Aleda

Ingredients:

Chicken:

• 500 g (≈18 oz) boneless, skinless chicken breast, cut into 1-inch cubes
• ½ cup cornstarch
• Vegetable oil, for deep frying

Marinade:

• 2 tsp sugar
• 1 tsp salt
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp garlic paste (or 1 tsp garlic powder)
• ½ tsp baking soda
• 1 tsp cornstarch

Batter:

• 1 cup all-purpose flour
• ½ cup cornstarch (or potato starch)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup cold water (adjust for consistency)

Sweet and Sour Sauce:

• 4 tbsp ketchup
• 1 tbsp tomato puree (or tomato concentrate)
• 4 tbsp white vinegar
• 3 tbsp sugar
• ½ cup water
• 1 tsp cornstarch
• ½ tsp salt

Instructions:

1. Prepare the Chicken: Place the chicken cubes in a bowl. Add sugar, salt, white pepper, sesame oil, garlic paste, cornstarch, and baking soda. Mix thoroughly so every piece is coated. Cover and let it marinate for at least 15 minutes (or up to 1 hour if you have time).
2. Make the Sweet and Sour Sauce: In a small saucepan, whisk together ketchup, tomato puree, vinegar, sugar, water, cornstarch, and salt until smooth. Heat over low-medium heat, stirring constantly, until the sauce thickens to your liking. Set aside to cool slightly.
3. Prepare the Batter: In a large bowl, combine flour, cornstarch, baking soda, and salt. Gradually add cold water while whisking until the mixture forms a smooth, medium-thick batter. Adjust water as needed.
4. Coat and Fry the Chicken: Toss the marinated chicken in ½ cup cornstarch until each piece is lightly dusted. Dip each piece into the batter, ensuring an even coating. Heat oil in a deep pan to 350°F (180°C). Fry chicken in batches for 2–3 minutes until lightly golden. Remove and rest for 4–5 minutes. Return oil to 350°F (180°C) and fry a second time for 2–3 minutes until crispy and deep golden. Transfer to a cooling rack or paper towels.

Tips & Tricks:

• Don’t overcrowd the pan—frying too many pieces at once cools the oil and makes the chicken greasy. Fry in small batches.
• Keep your oil clean—strain it between batches to prevent burnt bits and cloudy oil.

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