These Chinese Chicken Balls are crisp and puffy on the outside, juicy inside, and best served with a bright sweet-and-sour sauce. Follow this straightforward method to make a batter that puffs up perfectly every time.
If you enjoy Chinese buffet-style dishes, try my Sweet And Sour Pork next!
🥡 About This Recipe
Chinese Chicken Balls are a classic takeout favorite: lightly sweet crust, round puffy shape, and tender chicken inside. I remember these from buffets growing up—crispy and addictive. After a few tries in my own kitchen I refined the batter to reliably produce that signature puff. The key is the balance of dry ingredients and cold water, plus enough leavening to create that airy crust.
🍗 The Chicken Ball Batter
The batter combines cornstarch and all-purpose flour with sugar, salt and baking powder. Baking powder is essential: it creates gas during frying so the coating puffs and becomes light. I use roughly one teaspoon of baking powder per cup of dry mix—this gives a noticeable lift without an off taste.
Some cooks use self-rising flour or sparkling water for lift, but plain baking powder and cold water are reliable, economical, and easy to keep on hand.
🧂 Ingredients
- Chicken: Chicken breasts are used here, cut into 1-inch pieces. Thighs work well too and give a juicier result.
- Batter: Cornstarch, all-purpose flour, baking powder, sugar, salt, and cold water. Keep the water chilled—cold liquid slows gluten formation and helps the crust crisp.
🔪 Instructions
STEP 1: Whisk together cornstarch, all-purpose flour, sugar, baking powder, and salt in a large bowl.
STEP 2: Gradually stir in the cold water until mostly smooth. The batter should be thick enough to cling to the chicken but still drip slowly—adjust with more flour or water if needed.
STEP 3: Dip each chicken piece in the batter so it’s fully coated. Let excess drip off, then carefully lower into hot oil. Fry in batches (about 8–10 pieces) until golden and puffed, 3–4 minutes per side. Avoid overcooking so the chicken stays juicy. Transfer to a wire rack to drain.
Serve immediately with sweet and sour sauce for the classic experience.
🥫 Sweet And Sour Sauce
This simple sauce stores in the fridge for up to two weeks. Bright lemon juice and a balance of sugar and vinegar create the classic sweet-and-tangy flavor. Dissolve the cornstarch in a little water before adding to the saucepan to avoid lumps.
STEP 1: In a small saucepan combine brown sugar, ketchup, lemon juice, vinegar, water, and cornstarch slurry. Bring to a boil and cook until slightly thickened. Remove from heat and let cool slightly before serving. If you prefer a thicker sauce, add a touch more dissolved cornstarch.
đź“‹ Recipe
Chinese Chicken Balls With Sweet And Sour Sauce
Ingredients
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Sweet Sour Sauce
- ½ cup water
- 3 tablespoons ketchup
- 6 tablespoons brown sugar (or white sugar)
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
Chicken Balls
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 tablespoon sugar (or honey)
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 ½ cups cold water
- 3-4 chicken breasts (cut into 1-inch chunks)
- neutral oil (for frying)
Instructions
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Sweet and Sour Sauce
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Combine all sauce ingredients in a small saucepan and bring to a boil. Remove from heat and set aside. Sauce keeps refrigerated up to two weeks.
Chicken Balls
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Whisk cornstarch, flour, sugar, baking powder, and salt together in a large bowl.
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Stir in cold water until mostly smooth. Batter should coat chicken and drip slowly; adjust thickness as needed.
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Coat each chicken piece in batter, let excess drip, and fry in hot oil until golden and puffed, 3–4 minutes per side. Drain on a wire rack and serve immediately with sweet and sour sauce.
Nutrition
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Best Chinese Coconut Chicken (Buffet Style)
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