Chicken Balls with Sweet and Sour Sauce
Indulge in these bite-sized chicken balls, bursting with flavor and paired with a zesty homemade sweet and sour sauce! Perfect for a quick snack or a fun meal, these crunchy delights are made with tender chicken and a hint of ginger for that extra kick. Get ready to impress your taste buds and elevate your dining experience!
Prep
30
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- orange squash
- water
🥩Meat & Seafood(1)
- chicken breast
🫙Pantry Staples(3)
- baking sodaoptional
- self-raising flourplain flour can be used
- sugar
🧂Spices & Seasonings(2)
- black pepperwhite pepper can be used
- salt
🍯Sauces & Condiments(2)
- ketchup
- white vinegar
📦Other(2)
- coloringoptional
- MSGoptional
Nutrition (per serving)
Calories
406
Protein
38g
Carbs
51g
Fat
4g
👨🍳 Instructions
- 1
Mix water, white vinegar, orange squash, ketchup, sugar, salt, MSG, and coloring in a pot.
- 2
Heat the mixture on high until it boils for about a minute and a half.
- 3
Let the sauce cool and store it in the fridge.
- 4
Cut chicken breast into chunks about 3 cm by 3 cm.
- 5
Season the chicken with salt, black pepper, and a pinch of baking soda.
- 6
Let the chicken rest in the fridge for about 20 minutes.
- 7
Coat the chicken in self-raising flour, ensuring it's well coated.
- 8
Prepare the batter using flour and lukewarm water, mixing until gloopy.
- 9
Heat oil and fry the chicken balls until cooked, then let them cool for 10 minutes.
- 10
Refry the chicken balls for extra crispiness.
💡 Pro Tips
- ✓Add a pinch of baking soda (¼ teaspoon per 500g chicken) to your seasoning 20 minutes before frying because it raises the pH to ~8, breaking down chicken proteins and creating a more tender, absorbent surface that fries up crispier.ingredient¼ tsp per 500g chicken|pH ~8
- ✓Use lukewarm water (110-120°F) for your frying batter, not cold, because warmer water activates the self-raising flour's leavening agents faster, creating a lighter, airier crust within 30 seconds of frying.ingredient110-120°F water temperature
- ✓Boil your sweet and sour sauce at a rolling boil for exactly 90 seconds to evaporate 15-20% of water content, which concentrates sugar and acid flavors and allows starches from ketchup to fully gelatinize for proper viscosity.timing90 seconds|15-20% water evaporation
- ✓Coat floured chicken pieces in your batter within 2 minutes of mixing because self-raising flour's leavening agents (sodium bicarbonate) begin reacting immediately with water; delayed coating results in flat, dense fried balls.timingWithin 2 minutes of mixing batter
- ✓Fry chicken balls at 350°F (175°C) for 6-7 minutes, not higher, because this temperature allows the flour coating to set in 90 seconds while the chicken interior reaches 165°F (74°C) without browning the exterior too quickly and trapping moisture.technique350°F (175°C)|6-7 minutes|165°F internal
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