Crispy Chinese Chicken Balls (Print Version)
# Ingredients:
→ For the Sweet and Sour Sauce
01 -
1/2 cup water
02 -
3 tablespoons ketchup
03 -
6 tablespoons brown sugar (or white sugar)
04 -
2 tablespoons vinegar
05 -
1 tablespoon lemon juice
06 -
1 1/2 teaspoons cornstarch
07 -
1/2 teaspoon salt
→ For the Chicken Balls
08 -
1 cup cornstarch
09 -
1 cup all-purpose flour
10 -
1 tablespoon sugar (or honey)
11 -
2 teaspoons baking powder
12 -
1 teaspoon coarse kosher salt
13 -
1 1/2 cups cold water
14 -
3-4 chicken breasts, cut into 1-inch chunks
15 -
Neutral oil for frying
# Instructions:
01 -
Combine all sauce ingredients in a small saucepan and bring to a boil. Remove from heat and set aside. This sauce keeps in the fridge for up to two weeks.
02 -
In a large bowl, whisk together cornstarch, flour, sugar, baking powder, and salt. Stir in cold water until mostly smooth. The batter should be thick enough to coat chicken and slowly drip off.
03 -
Dip each chicken piece in batter until fully covered. Let excess drip off, then carefully lower into hot oil. Cook about 8-10 pieces at a time for 3-4 minutes per side until golden brown.
04 -
Transfer fried chicken balls to a wire rack to drain excess oil. Serve immediately with the sweet and sour sauce.
# Notes:
01 -
Be careful not to overcook the chicken as breast meat can get dry easily
02 -
Cold water helps create a lighter, crispier batter
03 -
The sweet and sour sauce can be made ahead and stored in the refrigerator