Chinese chicken balls recipe recipe (2024)

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Chinese chicken balls with crispy batter in a tangy sweet and sour sauce

★★★★★ Rated 4.8 out of 5 stars. 9 Ratings

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Difficulty: Easy
Serves 4
Freezable

Preparation

Total time: 35 Mins
Preparation time: 15 Mins
Cooking time: 20 Mins

For the chicken balls

120g self-raising flour
1 tsp baking powder
Water
2 chicken breasts (diced into small chunks)
Vegetable oil

For the sweet and sour sauce

1 red pepper, deseeded and diced
1 x 432g can pineapple chunks, drained
3 tbsp soft brown sugar
4 tbsp cider vinegar
See Also
Spinach and Feta Crock Pot Lasagna Recipe | Diethood Stuffed Acorn Squash Recipe Vegetarian Spring Rolls Recipe (Vegan) - Cubes N Juliennes Evo Grill Recipe - Mexican Smashed Potatoes
4 tbsp tomato ketchup
235ml water
1 tbsp cornflour

Put 100g of the self-raising flour into a mixing bowl and add a teaspoon of baking powder.
Whisk cold water into the flour mixture a little at a time, just until you have a smooth, double cream consistency. If time allows, chill the batter in the fridge for an hour before using (this makes for a lighter, crispier finish – but isn't essential).
Season the remaining 20g flour. Dip the chicken pieces into this flour to coat, and then dip them in the batter.
Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan – the chicken balls need to be submerged in the oil.
Remember to turn the heat down once it gets to the right temperature if using a deep-fat fryer and remember to never leave unattended.
Add the coated chicken to the hot oil, a few pieces at a time. Fry until golden brown and the chicken is cooked through – about 4-6 minutes per piece. Remove with a slotted spoon to a plate lined with kitchen paper.

For the sauce

Add 1tbsp olive oil to a saucepan over a medium heat. Add the diced pepper and cook for 3-5 minutes until softened.
Add the pineapple chunks, sugar, vinegar, ketchup and water to the saucepan with the pepper. Bring to the boil, then reduce the heat and simmer for a couple of minutes.
Mix the cornflour together with a little water in a bowl or jug so you have a smooth paste. Add to the saucepan and keep stirring until you have a thick glossy sauce.
Add the chicken balls to the saucepan and stir to coat with the sauce. Serve with rice.

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You will need

Wok - This two-in-one wok and frying pan from Tefal is made from sturdy titanium, which means it can withstand very high temperatures - see more details here at Amazon.

Whisk - a must for creating a smooth batter. We like this purse-friendly one from Dunelm - see more details here.

Tips

These sweet and sour chicken balls make a perfect party food for kids. Just pop the sauce into a separate pot instead of pouring it over, and let the kids have fun dipping their chicken balls (perhaps also provide ketchup and mayo for the less adventuous kids).

This sweet and sour sauce is so versatile. You can pour it over the chicken balls as suggested above, or just pour it into a bowl and let everyone dip their chicken balls in it (a real hit with younger kids who love to dip). It works brilliantly with pork, tofu or any other kind of meat or veggie balls, too.

Stuck for time? Forget the batter and just pour the sauce over cooked meat or tofu and serve with rice for a speedy midweek meal.

The chicken balls themselves also work brilliantly with sweet chilli sauce.

Storage tips

Variations

Try replacing the chicken pieces with pieces of pork to make classic sweet and sour Chinese pork balls.

Want to create the ultimate homemade Chinese takeaway-style meal? Check out all our fakeaway recipes for inspiration, or try some of these family favourites:

Crispy duck pancakes Beef and broccoli stir-fry Asian chicken cakes

We've got plenty of great chicken fakeaway recipes, too, including:

Kid-friendly chicken korma Copycat KFC chicken Greggs chicken bake

Reviews

★★★★★ Rated 4.8 out of 5 stars. 9 Ratings

Rate this recipe

Emma R(46)840116
★★★★★ Rated 5 out of 5 stars.
.
Reviewed on 20/05/22
Guest
★★★★★ Rated 5 out of 5 stars.
I’ve tried this and I used it as a base for an even better chicken ball recipe. So if you want to improve the taste, you’ll love the following below. 4 cubed chicken breast 1 cup self rising flour 2 tsp baking power 2 tsp chicken bouillon 2 tbs of seasoning ( see below ) 2 1/2 cup water Deep fry until they float (about 5min) * Only put in a few in at a time so they don’t float and merge together. * When done, cool on a fry rack or paper towel. Seasoning 1 1/2 teaspoons sea salt  1 teaspoon dried basil  1 teaspoon crushed dried rosemary  1/2 teaspoon garlic powder  1/2 teaspoon dry mustard powder 1/2 teaspoon paprika  1/2 teaspoon ground black pepper  1/2 teaspoon ground dried thyme  1/4 teaspoon celery seed 1/4 teaspoon dried parsley 1/8 teaspoon ground cumin 1/8 teaspoon cayenne pepper  1/8 teaspoon chicken bouillon
Reviewed on 12/12/18
Guest
★★★★★ Rated 5 out of 5 stars.
Lovely easy to make will be making again
Reviewed on 09/03/16
LouiseR
★★★★★ Rated 5 out of 5 stars.
yummy yummy yummy so simple to make we had for lunch today
Reviewed on 10/10/15
Janet H(204)
★★★★★ Rated 5 out of 5 stars.
Tried making these for a weekend meal - very nice - wont be having takeout any more ...
Reviewed on 07/09/15
greig s
★★★★★ Rated 5 out of 5 stars.
very easy to make and yummy
Reviewed on 15/07/15
Guest
★★★★★ Rated 5 out of 5 stars.
So much nicer than a takeaway!
Reviewed on 09/03/15
Guest
★★★★☆ Rated 4 out of 5 stars.
Lovely but naughty!
Reviewed on 01/03/15
Guest
★★★★☆ Rated 4 out of 5 stars.
Made these twice now but for those with Celiac disease or on a Wheat Free diet, you might want to use Doves Gluten Free flour. The result was amazing and the batter was super crispy and not at all 'doughy' in texture. I added seasoning to the flour and mixed with iced cold fizzy water but does not have to be fizzy. I did leave to rest for about 10 minutes before using. Fabulous recipe and now suitable for Those with IBS or wheat allergies. Great recipe - better than the local Chinese takeaway.
Reviewed on 21/01/15