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+ servings

Sweet And Sour Chicken Balls Recipe

Here's how to make Chinese battered chicken balls with a sweet and sour sauce. These homemade chicken balls are deep fried, crispy and easy.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, lunch, Side Dish
Cuisine Chinese
Servings 16 Makes
Calories 103 kcal


Chicken Marinade

  • 300 g Chicken Breast
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2 tbsp Self-Raising Flour

Batter For Chicken

  • 200 g Self-Raising Flour
  • 200 ml Water
  • 1 tsp Salt
  • 1 tsp Vegetable Oil

Sweet And Sour Sauce

  • 8 tbsp Sugar
  • 8 tbsp Ketchup
  • 8 tbsp Vinegar
  • 1 tsp Light Soy Sauce


  • Dice your chicken breast into chunks and place into a mixing bowl.
    300 g Chicken Breast
  • Add a teaspoon of salt and white pepper and mix together until evenly combined.
    1 tsp Salt, 1 tsp White Pepper
  • Add 2 tablespoons of self-raising flour to the mixing bowl and coat the chicken with the flour.
    2 tbsp Self-Raising Flour
  • In a large mixing bowl add self-raising flour and salt, mix until evenly distributed. Pour water into the bowl and mix together.
    Leave the batter to rest for 5 minutes (this helps to remove lumps). After 5 minutes, add a teaspoon of vegetable oil and mix together.
    200 g Self-Raising Flour, 200 ml Water, 1 tsp Salt, 1 tsp Vegetable Oil
  • Heat oil in a wok or pan over a medium heat. Coat 4 to 5 chicken pieces at a time in the batter (depending on your mixing bowl size).
  • Add pieces of battered chicken into the oil and fry for 4 minutes or until the batter is golden. Cooked chicken balls should float to the top, if they’re not floating cook for an extra minute or two.
  • In a mixing bowl mix together ketchup, sugar, vinegar and light soy sauce. Add the sweet and sour sauce to a clean wok or pan heated over a medium to high heat and mix for 30 seconds or until the sauce has thickened.
    8 tbsp Sugar, 8 tbsp Ketchup, 8 tbsp Vinegar, 1 tsp Light Soy Sauce



A great indication to know whether your chicken balls are cooked is if they’re floating to the top or not. Cooked chicken balls will float to the top, when the batter is crispy and golden in colour, then they’re ready to be taken out of the oil.
If the chicken balls are browning too fast, turn the heat down. You could also add more oil to the wok or frying pan to cool down the overall temperature. I generally prefer lowering the heat to prevent using more oil.
Don’t throw the remaining oil away. I always drain the oil in filter paper to remove any burnt batter in the oil (you can also use a skimmer). I pour the cleaned oil into an airtight container and keep at room temperature and use it whenever I’m cooking.


Calories: 103kcalCarbohydrates: 18gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 12mgSodium: 408mgPotassium: 105mgFiber: 0.4gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 6mgIron: 0.3mg
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