Sweet and sour Chinese chicken balls

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★ ★ ★ ★ ★ 9 ratings Rate this recipe

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

Prep Time 15 mins
Cook Time 20 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 35 mins
Preparation Time 15 mins
Cooking Time 20 mins

Ingredients
Method

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
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.

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

The chicken balls will keep in the fridge for a couple of days, and can also be frozen for up to 2 months. Reheat the chicken balls on a baking sheet in the oven at 180°C (you can do this from frozen), and make sure they're piping hot before eating.

The sweet and sour sauce will keep in an airtight container in the fridge for up to a month, and can also be frozen. Reheat the sweet and sour sauce on the hob (defrost in the fridge overnight first if freezing).

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

★ ★ ★ ★ ★ 9 ratings Rate this recipe

Emma R(46)840116

★ ★ ★ ★ ★ 5

.

3 weeks ago
Guest

★ ★ ★ ★ ★ 5

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

on 12/12/18
Guest

★ ★ ★ ★ ★ 5

Lovely easy to make will be making again

on 9/3/16
LouiseR

★ ★ ★ ★ ★ 5

yummy yummy yummy so simple to make we had for lunch today

on 10/10/15
Janet H(204)

★ ★ ★ ★ ★ 5

Tried making these for a weekend meal - very nice - wont be having takeout any more ...

on 7/9/15
greig s

★ ★ ★ ★ ★ 5

very easy to make and yummy

on 15/7/15
Guest

★ ★ ★ ★ ★ 5

So much nicer than a takeaway!

on 9/3/15
Sharon D(423)

★ ★ ★ ★ ★ 4

Lovely but naughty!

on 1/3/15
Guest

★ ★ ★ ★ ★ 4

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.

on 21/1/15
Guest

Love this recepie made it a few times now as our New Years resolution was no takeaways! It works every time and the only difference from the ones from the Chinese takeaway is these taste better!!!

on 16/1/13
sarah c(887)

Thankyou Deborah M I just couldn't think thankyou and yes I feel stupid xx

on 27/12/12
Guest

Sarah...seasoning is anything like salt, pepper, herbs, something to give it a nice taste!!

on 27/12/12
sarah c(887)

hi all, I am being really stupid what does it mean by seasoning what do you use and put in. thankyou in advance .

on 27/12/12
Guest

will be trying this out! i lovee chicken balls!! thanks :)

on 17/1/12
Guest

Oh my goodness - how easy are these to make? The batter looks quite heavy but is really light and crispy. If you use sparkling water, you would get a really light and crispy batter. This is going to become a family favourite!

on 12/5/11
Guest

So easy to make, just like the real thing and everyone loved them, and tonight I used the batter mix to make onion rings they too were very tasty!

on 11/5/11
Guest

Made these for the 1st time and they went down a treat,were very yummy and easy to make.

on 23/4/11
Guest

just tried my 2nd attempt at these and they were lovely, i marinaded them in light soy sauce first and added some chinese five spice to the batter mix. Yum

on 13/4/11
Samantha Jane P

Just made a 1st attempt at these and fair play to me they were not too bad. My daughters allergies mean that she cannot have from a take away and she used to love chicken balls so these are a good replacement for her. I shall be including these in a "Fake-away" on Sunday. Thanks for posting this recipe x

on 8/4/11
Guest

brilliant just brilliant

on 23/3/11
Guest

meant tastier/chinese

on 13/3/11
Guest

just wondering what kind of seasoning to use in these? Salt and pepper or something more tasty

on 13/3/11
Guest

amazing kids wont eat chicken balls from local take away but they loved these to easy to make clear plates all round :)

on 10/2/11
Guest

I made these last night they were so easy to make my boys loved them including the hubby :) will be making these again instead of buying from chinese takeaway!

on 27/10/10
Guest

made these on Saturday night as a "fake away"!!! Loved them! As did my fussy eater husband!

on 9/8/10
Guest

Try these with Pork fillet too. Also marinade the chicken/pork in soy sauce before coating in batter yum!

on 12/4/10