Sweet and Sour Chicken Balls in Crispy Batter

Sweet and sour chicken balls are a bit of an institution in British Chinese takeaways, they are remarkably quick to make at home & taste fab.

Preparation is key to getting this recipe right, the cooking is easy, and if you get all your prep done this dish will go from your cupboard to your table in right around 30 minutes!

Chinese Takeaway Style Sweet and Sour Chicken

The ultimate takeaway treat for us when I was growing up was a Chinese takeaway, it literally happened once a year on Christmas eve.

For years I would only order, crispy sweet and sour chicken balls, or sweet and sour pork balls. This recipe is an ode to my very personal Christmas food recipe, go figure lol!

I still love sweet and sour Chinese takeaway flavours, although I am now much less likely to deep fry the main element.

I have dishes as diverse as sweet and sour tofu, sweet and sour prawns, sweet and sour salmon and some stunning sweet and sour pork chops as well as sweet and sour pork tenderloin!

This recipe is surprisingly quick to cook, it takes right around 30 minutes, which is probably quicker than your delivery driver can get to you!

Your balls will likely be crispier this way too… no your a child!

Frequently Asked Questions

Do I have to fry the chicken in a wok?

No, I use a wok because it offers a good compromise on safety and convenience. The best way to cook this is in a deep fat fryer, but I do not fry often enough to look after one!

A wok has a broad top and a narrow base, this means when you fry there is LOTS of room for the oil to expand. You can use a saucepan but be sure not to fill it more than a quarter to a third with oil before frying.

Most importantly NEVER leave the oil unattended!

How do I know when the oil is at the right temperature?

Buy a sugar thermometer or other thermometer.

Temperature is critical when it comes to deep-frying, too hot and things will burn on the outside and not be cooked in the middle. Too cold and whatever you are frying will soak up oil rather than frying in oil!

I’ve been cooking for decades and even with all of that experience I get better results with a thermometer!

Is cold and sparkling water really important?

In my testing, yes! You get a crisper and lighter batter with this combination.

I guess the temperature differential between the cold and the hot makes a significant difference, and the bubble adds air leading to lighter balls.

What is cornflour?

A question often asked by my US readers, cornflour is known as cornstarch in the States.

Can I use the juice from the tinned pineapple?

Yes absolutely, just make sure you have pineapple chunks in juice and not pineapple chunks in syrup!

Serving Suggestions.

These crispy sweet and sour chicken balls are often served with plain boiled rice in our house.

Although egg-fried rice is awesome too if you have planned well enough, but that does mean some juggling on the stovetop!

Although on occasions I do serve it with my fried potatoes. I’m British and “chips” work with everything especially if it has a sweet and sour sauce!

It is also great served alongside my stir fried broccoli or asparagus stir fry.

If you are a noodle fiend then these soy and peanut noodles would also work really well!

Equipment Used

Generally speaking, I do not recommend specific brands of equipment unless I think that it makes a material difference to a recipe. If you have any questions feel free to shout up in the comments section!

• Wok, I use a large carbon steel wok. You could use a pan or deep fat fryer.
• Oil thermometer, I use a sugar thermometer.
• Small 15cm (6″) saucepan.
• Weighing scales and or measuring cups and spoons.
• Sharp kitchen knife.
• Chipping board.
• Stovetop.
• Mixing bowls
• Whisk.
• Slotted spoon.
• Kitchen paper.