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Sweet and Sour Chicken Balls

Sweet and Sour Chicken Balls - Chinese Recipes For All

A favourite

Everyone goes mad over these and rightly so as they taste absolutely divine and are great finger food, especially when you have a party or a gathering. This may look a bit daunting to make but don't worry about this recipe, we got you.

Time: Prep 15 mins / Cooking 25 mins

Difficulty: Hard



Serves 2

For deep frying

  • 900ml vegetable oil, for a 9 inch saucepan we used 900ml of oil, alternatively use a smaller saucepan and fry in two batches. You want about an inch of oil in the bottom of the pan.

For the chicken

  • 1 breast chicken, cut into 2 inch strips, for this recipe we cut 8 strips for 8 balls
  • Salt
  • White Pepper, to taste
  • 1 tbsp self-raising flour

For the batter

  • 100g self-raising flour
  • 1/2 tsp salt
  • 100ml cold water
  • 1/2 tsp vegetable oil

For the sauce

  • 35g vinegar
  • 55g granulated sugar
  • 25g ketchup
  • 5g tomato puree
  • 10g Worcester sauce

Note: The sauce will be red but not bright red like the takeaways, as they will probably use food colouring to get that colour.

Watch how we make it:



Heat the oil in the pan on medium-high heat.


Prepare the chicken. Cut 8 two-inch strips (or more if you prefer). Season the meat with about 1/2 tsp salt and sprinkle of white pepper. Then using 1 tbsp of the self-raising flour coat the chicken strips with the flour.


Prepare the batter. Add the self-raising flour and the salt together. Mix 100g of cold water into the flour. Let the mixture rest for 5-10 minutes as it will rise a little and become a smoother batter. Add 1/2 teaspoon of vegetable oil into the mix to make it shiny.

Ready? Let's cook!


To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves.


Add the ketchup, tomato puree and Worcester sauce and mix. Put this to one side as the sauce is now complete and ready.


Now bring your chicken and your batter to your stove where your oil is heated up. Turn it down to low heat. One chicken strip at a time, place a chicken strip into the batter and coat it. Then put it in to the oil. Repeat this step for the other strips.


Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave it for an extra 1-2 minutes. Tip: If you find your batter browning too fast then add more oil to cool it down. Tip: when the balls float it generally means that the chicken is cooked. Use a slotted spoon to take the balls out.

Done! 祝您好胃口!

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