Sweet and Sour Chicken Balls
Crispy, golden, and irresistibly delicious, these Sweet and Sour Chicken Balls are the ultimate homemade takeout dish! Bite-sized chicken pieces are coated in a light, airy batter and deep-fried to perfection, creating a crunchy exterior that pairs beautifully with the vibrant sweet and tangy sauce. The sauce is a delightful blend of ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice, simmered with colorful bell peppers and juicy pineapple chunks for a burst of flavor and texture in every bite. Perfect for family dinners or casual get-togethers, this quick and easy recipe comes together in under an hour and serves four generously. Serve these mouthwatering chicken balls with steamed rice or noodles for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 200 milliliters Water
- 1 liter Vegetable oil
- 120 milliliters Ketchup
- 60 milliliters Rice vinegar
- 100 grams Brown sugar
- 2 tablespoons Soy sauce
- 80 milliliters Pineapple juice
- 150 grams Pineapple chunks
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add 200 milliliters of water and mix until a smooth batter forms.
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
Dip the chicken cubes into the batter, ensuring they are fully coated. Carefully lower them into the hot oil and fry in batches for 6–8 minutes, or until golden brown and fully cooked. Remove and drain on paper towels.
To make the sweet and sour sauce, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice in a medium saucepan. Bring to a simmer over medium heat, stirring frequently.
Cut the red and green bell peppers into bite-sized pieces and add them, along with the pineapple chunks, to the sauce. Simmer for 3–4 minutes until the vegetables are tender-crisp.
In a small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Gradually stir it into the simmering sauce and cook for another 2–3 minutes, or until the sauce thickens.
Serve the crispy chicken balls hot, drizzled with the sweet and sour sauce. Garnish with additional pineapple chunks or chopped green onions if desired.
Nutrition Facts
Calories |
9752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 904.0 g | 1159% | |
| Saturated Fat | 131.0 g | 655% | |
| Polyunsaturated Fat | 570.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6148 mg | 267% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 153.0 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
