Better than Takeaway – Sweet and Sour Chinese Chicken Balls

Easy Sweet and Sour Chinese Chicken Balls. Crispy, sweet and sour, it’s a great mid-week meal – better than takeaway!

I understand it’s quite a bold statement, but this recipe stands out as one of my best for a go-to takeaway-style dish. It’s my version of the immensely popular Chinese sweet and sour chicken with battered chicken balls found on menus on many Chinese takeaway in the UK.

This dish is a real treat! With its delicate, crispy batter and tangy sweet-and-sour sauce, it’s perfect on its own or as the star of a veggie-packed stir-fry. Trust me, you’ll want to make this again and again!

Sweet and Sour Chinese Chicken Balls

I’ve tried quite a few versions of this dish, and finding the perfect balance can be a challenge. Some Chinese takeaways seem to go overboard with thick batter, leaving just a tiny bit of chicken peeking through. And don’t even get me started on those fluorescent, almost radioactive sweet and sour sauces – you can practically taste the food colouring! It’s obviously an attempt to make it look – well… appetising?

It’s a total no-brainer that homemade food often beats takeout any day. Since I moved to Spain over a 10 years ago, getting our favourite takeouts whenever I crave it hasn’t always been an option. So over the years, Ive been re-creating our favourite take away dishes, like salt, pepper and chilli ribs, lamb biryanis and the classic sweet and sour chicken.

The best thing about this recipe

• It’s Quick: Whip Up a Delicious Dish in Under an Hour!
• Versatile: Enjoy the Chicken Balls Solo or with Sauce – Perfect for Kids!
• Upgrade from Nuggets: A Tastier Snack and Finger-Friendly Option.
• Budget-Friendly: Beat Takeout at a Fraction of the Cost!

Chicken balls in batter

Chicken – Best made with boneless chicken breast, but you can also use with pork or prawns. If you are looking for a vegetarian option, you can use tofu, cauliflower florets or mushrooms. 

Batter –  I combine plain flour, corn starch, baking soda, baking powder, garlic powder, sugar, sesame oil, and cold water. Aim for a medium-thick consistency—not too thick, not too runny. If you like it thicker, simply decrease the water amount to achieve the desired consistency.

Sweet & Sour Sauce

Plain dipping sauce – You will need ketchup, vinegar, (I use coconut vinegar but you can use white vinegar or rice vinegar) sugar, pineapple juice and cornstarch. 

Vegetable sauce – If you like your sweet and sour chicken balls with extra crunch you can also create stir fry vegetables and then add the sauce. You will need a medium size onion, cloves of garlic, sliced carrots and pineapple pieces (optional). 

Coat the chicken in cornflour

Dice the chicken into 1.5″ pieces, place in a bowl and coat it with 3 tablespoons of cornflour, taken from the 130g  mentioned in the recipe. Use your hands to ensure each piece of chicken is thoroughly coated. Set the coated chicken aside while you prepare the batter.

Prepare the batter

In a mixing bowl, combine plain flour, cornflour, bicarbonate of soda, baking soda, garlic powder, and salt. Pour in 1 cup of ice-cold water and whisk until the mixture reaches a pancake-like consistency. Add sesame oil and whisk once more until well blended.

If you don’t have plain flour you can also use self-raising flour, but omit the baking soda. 

Note: Using cold water is essential for creating a light and crispy batter. If you don’t have cold water on hand, you can refrigerate the prepared batter for at least 30 minutes to an hour to chill it before using.

Fry the chicken balls

Heat a wok with 400ml vegetable oil, or enough oil to fully immerse the chicken balls. Fry them over high heat, aiming for a temperature between 340-350°F. To check if the oil is hot enough, insert a wooden stick into the oil; if it bubbles vigorously, it’s ready for deep frying.

Dip each piece of chicken into the prepared batter using tongs or chopsticks. Carefully add them to the hot oil and fry for a few minutes until they turn golden brown. Once fried to perfection, transfer the chicken balls to a plate lined with kitchen towels to absorb any excess oil. Repeat this process until all the chicken is fried. 

Note: To maintain the crispiness of the chicken balls while you cook the rest, you can keep the cooked chicken warm in the oven over low heat.

How to Make Chinese Chicken Balls with Sweet and Sour Sauce

Mix the sauce ingredients

To prepare the sweet and sour sauce, mix together ketchup, soy sauce, white vinegar, and sugars in a saucepan.

Mix the pineapple juice and cornstarch

Combine pineapple juice and cornstarch in a small bowl until smooth, then add this mixture to the saucepan with your sweet and sour sauce. Stir well to combine.

Cook the sweet and sour sauce

Place the pan on the hob over medium heat, stirring continuously to prevent burning or clumping, and bring the mixture to a boil or until it starts bubbling. Reduce the heat and simmer while stirring until the sauce thickens. If the sauce is thicker than desired, add more pineapple juice or water to adjust the consistency to your liking.

Once the sauce has thickened, remove it from the heat and allow it to cool slightly at room temperature before using. Alternatively, you can prepare the sauce in advance and refrigerate it until you’re ready to use it.

How to make a sweet and sour chicken balls stir fry

These chicken balls are incredibly versatile! Want to switch it up? You can whip up a stir-fry using the same tasty sauce from this recipe. Just toss in your favourite veggies in the wok and cook for another 10-15 minutes until they’re perfectly tender and soaked in that delicious sauce. Here’s what you’ll need for the stir-fry:

One medium onion – sliced into wedges. 

Four cloves of garlic – chopped finely or minced. 

Carrots – thinly slice them into circles or julienne them for a finer texture.

Green pepper – cut the green pepper in squares.

Pineapple – for that authentic Chinese take-way taste, you can also add pineapple chunks! 

How to make the stir fry 

Heat two tablespoons of vegetable oil in a wok over medium heat. Once the oil is hot, add the onions and stir-fry for 2-3 minutes until they start to soften. 

Then, add the carrots and continue frying for 2-3 minutes until they begin to soften slightly. Follow up by adding the green peppers and stir-frying for an additional 2-3 minutes until they are tender-crisp.

Next, toss in the minced garlic and cook for another minute or until the raw garlic smell dissipates.

Once the vegetables are cooked to your liking, pour the sweet and sour sauce into the wok. Stir everything together for a few minutes to allow the flavours to meld. Finally, add the chicken balls to the wok and stir until they are evenly coated with the sauce. Serve your delicious stir-fry immediately!

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sweet-and-sour-chicken-ball

What do I serve with the stir fry?

You have several delightful options to complement your sweet and sour chicken balls! Serve them with steamed jasmine rice for a classic pairing. Or, for a delicious twist, why not try my Effortless Chinese Egg Fried Rice Recipe or my Take Away Style Salt and Pepper Spare Ribs Recipe? It’s the perfect recipe for a cozy night in that tastes just like your favourite takeout!

If you try out my recipes please let me know and tag me on Instagram!

Continue to Content

Yield: 6

Sweet and Sour Chinese Chicken Balls

Print

Easy Sweet and Sour Chinese Chicken Balls! They're crispy, sweet, and sour—a fantastic mid-week meal that beats takeout any day!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

Sweet & Sour Sauce

• 120 ml ketchup
• 80 ml white vinegar (see notes)
• 120g brown sugar (see notes)
• 180 ml pineapple juice or water (see notes)
• 3 tbsp cornstarch

Chicken Ball Batter

• 150g plain flour or self-raising flour (see notes)
• 130g cornflour
• 2 tsp baking powder
• 2 tsp bicarbonate soda
• 1 tsp garlic powder
• 1 tsp sugar (optional)
• 300 ml cold water (see notes)
• 1 tsp sesame oil (optional)
• 400ml vegetable oil (for frying)
• 1kg chicken breast cut into 1.5" cubes

Sweet and Sour Chicken Balls Stir Fry With Vegetables

• 2tbps oil
• 1 medium onion sliced
• 5 cloves of minced garlic
• 1 green bell pepper chopped
• 1 large carrot sliced thinly or julienned
• 50g pineapple chunks (optional)

Instructions

Sweet and sour sauce

1. For the sweet and sour sauce, simply combine 200ml of ketchup, 150ml of white vinegar, and 1 ½ cups of brown sugar in a saucepan. Mix until everything is well blended.
2. In a separate bowl, add in pineapple juice (or water) and add 2 ½ tbsp of cornstarch. Mix until well blended.
3. Pour your cornstarch slurry into the saucepan with the ketchup mixture, whisk until it's well incorporated.
4. Place the saucepan on to a hob on medium to high heat, bring to a boil whisking constantly over the heat until it starts to bubble.
5. Reduce the heat to medium-low and continue to simmer and mix until it thickens. Remove from the heat and set aside while you make your chicken balls. (see notes)

Battered Chicken Balls

1. Heat a pan or wok over medium heat with 3-4 cups of vegetable oil.
2. Dice the chicken breast into bite-size pieces, approximately 1 ½ inches in size. Place the chicken in a bowl and coat it with 2 tablespoons of cornflour taken from the 250g mentioned earlier. Set the coated chicken aside while you make the batter.
3. To prepare the batter, in a bowl, combine flour, cornflour, baking powder, bicarbonate soda, garlic powder, and sugar. Stir the dry mixture using a wooden spoon or whisk until fully incorporated.
4. Pour the cold water into the flour mixture and whisk until smooth, ensuring there are no lumps. Then, add the sesame oil and mix again for a few seconds to incorporate it evenly.
5. To check if the oil is ready for deep frying, insert a wooden chopstick into the oil. If it bubbles vigorously, your oil is ready for frying. Your oil should be around 375°.
6. Carefully add the chicken pieces individually in the hot oil and fry until golden brown for about 3-4 minutes.
7. When cooked, transfer to a plate lined with paper towel. Serve immediately with sweet and sour sauce.
8. Enjoy!!!

Sweet and Sour Chicken Balls Stir Fry With Vegetables

1. To take your sweet and sour chicken balls to the next level, consider making a stir-fry using the sauce and chicken balls you've already prepared. Simply add your favourite vegetables and cook for a few minutes until everything is heated through and well combined.
2. Heat 2tbsp of oil in a wok.
3. When the wok is smoking, add medium onion and stir fry for a couple of minutes until it's slightly brown on the edges.
4. Add the carrots and continue frying for 2-3 minutes until they begin to soften slightly. Follow up by adding the green peppers and stir-frying for an additional 2-3 minutes until they are tender-crisp.
5. Next, toss in the minced garlic and cook for another minute or until the raw garlic smell dissipates.
6. Once the vegetables are cooked to your liking, pour the sweet and sour sauce into the wok. Stir everything together for a few minutes to allow the flavours to meld.
7. Finally, add the chicken balls to the wok and stir until they are evenly coated with the sauce. Serve your delicious stir-fry immediately with steamed white jasmin rice!

Notes

Sweet and sour sauce

• I opted for coconut vinegar to give this recipe an authentic flavour, but you can also use white vinegar or rice vinegar as alternatives. I recommend avoiding distilled or malt vinegar as they tend to be too strong and overpowering for this dish.
• You can also use granulated white sugar if you don't have brown sugar. Or you can also opt to use half/half.
• For this recipe I used pineapple juice to give an authentic sweet and sour flavour. However you can also use water if you don't have pineapple juice. You can also use half and half.
• You can make the sweet and sour sauce in advance, place it in an airtight container and store in the fridge for 1-2 days.

Chicken ball batter

• You can use self-raising flour if you do not have plain flour, just omit the baking powder.
• It's important to use cold water to make the batter, super light and crispy. If you don't have cold water in hand, you can make the batter and refrigerate for at least 30 minutes before using.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Traditional Wok
• 
  Coconut Vinegar
• 
  Strainer Ladle

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 6802Total Fat: 665gSaturated Fat: 51gTrans Fat: 17gUnsaturated Fat: 581gCholesterol: 213mgSodium: 948mgCarbohydrates: 142gFiber: 2gSugar: 83gProtein: 85g

Did you make this recipe?

Tried this recipe? Please leave a rating, comment or tag me on Facebook, Instagram or Pinterest! #ohlaliving

Continue to Content

Yield: 6

Sweet and Sour Chinese Chicken Balls

Print

Easy Sweet and Sour Chinese Chicken Balls! They're crispy, sweet, and sour—a fantastic mid-week meal that beats takeout any day!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

Sweet & Sour Sauce

• 120 ml ketchup
• 80 ml white vinegar (see notes)
• 120g brown sugar (see notes)
• 180 ml pineapple juice or water (see notes)
• 3 tbsp cornstarch

Chicken Ball Batter

• 150g plain flour or self-raising flour (see notes)
• 130g cornflour
• 2 tsp baking powder
• 2 tsp bicarbonate soda
• 1 tsp garlic powder
• 1 tsp sugar (optional)
• 300 ml cold water (see notes)
• 1 tsp sesame oil (optional)
• 400ml vegetable oil (for frying)
• 1kg chicken breast cut into 1.5" cubes

Sweet and Sour Chicken Balls Stir Fry With Vegetables

• 2tbps oil
• 1 medium onion sliced
• 5 cloves of minced garlic
• 1 green bell pepper chopped
• 1 large carrot sliced thinly or julienned
• 50g pineapple chunks (optional)

Instructions

Sweet and sour sauce

1. For the sweet and sour sauce, simply combine 200ml of ketchup, 150ml of white vinegar, and 1 ½ cups of brown sugar in a saucepan. Mix until everything is well blended.
2. In a separate bowl, add in pineapple juice (or water) and add 2 ½ tbsp of cornstarch. Mix until well blended.
3. Pour your cornstarch slurry into the saucepan with the ketchup mixture, whisk until it's well incorporated.
4. Place the saucepan on to a hob on medium to high heat, bring to a boil whisking constantly over the heat until it starts to bubble.
5. Reduce the heat to medium-low and continue to simmer and mix until it thickens. Remove from the heat and set aside while you make your chicken balls. (see notes)

Battered Chicken Balls

1. Heat a pan or wok over medium heat with 3-4 cups of vegetable oil.
2. Dice the chicken breast into bite-size pieces, approximately 1 ½ inches in size. Place the chicken in a bowl and coat it with 2 tablespoons of cornflour taken from the 250g mentioned earlier. Set the coated chicken aside while you make the batter.
3. To prepare the batter, in a bowl, combine flour, cornflour, baking powder, bicarbonate soda, garlic powder, and sugar. Stir the dry mixture using a wooden spoon or whisk until fully incorporated.
4. Pour the cold water into the flour mixture and whisk until smooth, ensuring there are no lumps. Then, add the sesame oil and mix again for a few seconds to incorporate it evenly.
5. To check if the oil is ready for deep frying, insert a wooden chopstick into the oil. If it bubbles vigorously, your oil is ready for frying. Your oil should be around 375°.
6. Carefully add the chicken pieces individually in the hot oil and fry until golden brown for about 3-4 minutes.
7. When cooked, transfer to a plate lined with paper towel. Serve immediately with sweet and sour sauce.
8. Enjoy!!!

Sweet and Sour Chicken Balls Stir Fry With Vegetables

1. To take your sweet and sour chicken balls to the next level, consider making a stir-fry using the sauce and chicken balls you've already prepared. Simply add your favourite vegetables and cook for a few minutes until everything is heated through and well combined.
2. Heat 2tbsp of oil in a wok.
3. When the wok is smoking, add medium onion and stir fry for a couple of minutes until it's slightly brown on the edges.
4. Add the carrots and continue frying for 2-3 minutes until they begin to soften slightly. Follow up by adding the green peppers and stir-frying for an additional 2-3 minutes until they are tender-crisp.
5. Next, toss in the minced garlic and cook for another minute or until the raw garlic smell dissipates.
6. Once the vegetables are cooked to your liking, pour the sweet and sour sauce into the wok. Stir everything together for a few minutes to allow the flavours to meld.
7. Finally, add the chicken balls to the wok and stir until they are evenly coated with the sauce. Serve your delicious stir-fry immediately with steamed white jasmin rice!

Notes

Sweet and sour sauce

• I opted for coconut vinegar to give this recipe an authentic flavour, but you can also use white vinegar or rice vinegar as alternatives. I recommend avoiding distilled or malt vinegar as they tend to be too strong and overpowering for this dish.
• You can also use granulated white sugar if you don't have brown sugar. Or you can also opt to use half/half.
• For this recipe I used pineapple juice to give an authentic sweet and sour flavour. However you can also use water if you don't have pineapple juice. You can also use half and half.
• You can make the sweet and sour sauce in advance, place it in an airtight container and store in the fridge for 1-2 days.

Chicken ball batter

• You can use self-raising flour if you do not have plain flour, just omit the baking powder.
• It's important to use cold water to make the batter, super light and crispy. If you don't have cold water in hand, you can make the batter and refrigerate for at least 30 minutes before using.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Traditional Wok
• 
  Coconut Vinegar
• 
  Strainer Ladle

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 6802Total Fat: 665gSaturated Fat: 51gTrans Fat: 17gUnsaturated Fat: 581gCholesterol: 213mgSodium: 948mgCarbohydrates: 142gFiber: 2gSugar: 83gProtein: 85g

Did you make this recipe?

Tried this recipe? Please leave a rating, comment or tag me on Facebook, Instagram or Pinterest! #ohlaliving