These Chinese Chicken Balls are golden, puffy on the outside, and juicy on the inside—just like your favorite takeout! Coated in a homemade batter that fries up light and crisp, and paired with a tangy, sweet and sour sauce, this dish is a comfort food classic. It’s easy to make at home with simple pantry staples and delivers restaurant-quality results in just 30 minutes.

Full Recipe: 

Ingredients

For the Chicken Balls:

• 1 cup cornstarch

• 1 cup all-purpose flour

• 1 tablespoon sugar (or honey)

• 2 teaspoons baking powder

• 1 teaspoon coarse kosher salt

• 1½ cups cold water

• 3–4 chicken breasts, cut into 1-inch chunks

• Neutral oil, for frying

For the Sweet and Sour Sauce:

• ½ cup water

• 3 tablespoons ketchup

• 6 tablespoons brown sugar (or white sugar)

• 2 tablespoons vinegar

• 1 tablespoon lemon juice

• 1½ teaspoons cornstarch

• ½ teaspoon salt

Directions

To make the Sweet and Sour Sauce:

1. In a small saucepan, combine water, ketchup, brown sugar, vinegar, lemon juice, cornstarch, and salt.

2. Bring to a boil, stirring until the sauce thickens slightly.

3. Remove from heat and set aside. The sauce can be stored in the fridge for up to 2 weeks.

To make the Chicken Balls:

1. In a large mixing bowl, whisk together cornstarch, flour, sugar, baking powder, and salt.

2. Add the cold water and stir until mostly smooth. The batter should be thick enough to coat the chicken and drip slowly. Adjust consistency with extra flour or water if needed.

3. Dip each chicken piece in the batter until fully coated.

4. Heat oil in a deep fryer or large pan. Fry chicken in batches (8–10 pieces at a time) for 3–4 minutes per side, or until golden and cooked through.

5. Transfer to a wire rack to drain and serve hot with the sweet and sour sauce.

Nutrients (Per Serving – Approx.)

• Calories: 627 kcal

• Carbohydrates: 72g

• Protein: 39g

• Fat: 19g

• Saturated Fat: 2g

• Sugar: 17g

• Sodium: 1396mg

• Fiber: 1g

• Cholesterol: 108mg

• Calcium: 148mg

• Iron: 3mg

• Vitamin C: 4mg

A Takeout Classic You Can Make at Home

There’s something undeniably satisfying about ordering Chinese takeout on a Friday night, and chicken balls are often the highlight of the meal. But instead of dialing up your local restaurant, this homemade version lets you enjoy that same comfort food at home with ingredients you likely already have. From the batter to the sauce, every element is made from scratch, and yet the process is surprisingly simple. It’s all about using the right batter consistency and frying technique to get that perfectly puffed, crispy exterior while keeping the chicken juicy inside. The sweet and sour sauce ties everything together with its glossy, sticky finish.

The Secret is in the Batter

What truly defines Chinese Chicken Balls is the batter. Light yet crisp, golden yet soft inside—it’s this contrast that makes each bite addictive. The batter in this recipe uses a mix of cornstarch and flour, which contributes to that signature crunch, while baking powder ensures the batter puffs up beautifully during frying. Cold water is key here; it helps keep the batter light and creates an airy texture when it hits the hot oil. It’s important that the batter clings to the chicken pieces but isn’t too thick or gloopy. You’ll know it’s right when it drips slowly from the spoon and coats each chicken piece evenly.

Juicy Chicken with Every Bite

The magic of this recipe isn’t just in the coating—it’s in the chicken itself. Using boneless, skinless chicken breasts ensures a lean, tender bite every time. Cut into uniform chunks, the chicken cooks evenly in the hot oil, sealing in moisture. The batter helps retain that juiciness by forming a protective layer around each piece, preventing it from drying out during frying. The result is a bite that’s crisp on the outside, yet tender and flavorful on the inside. For those who prefer thigh meat, that’s also a fantastic option for an even juicier and more flavorful experience.

Sweet and Sour Sauce: The Perfect Match

No Chinese Chicken Ball experience is complete without that iconic sweet and sour sauce. It’s glossy, vibrant, and perfectly balanced between tangy, sweet, and slightly acidic. This homemade version uses common ingredients like ketchup, brown sugar, vinegar, and lemon juice to create a sauce that’s every bit as delicious as what you’d get in a restaurant. A touch of cornstarch thickens it to the perfect consistency, allowing it to cling to the chicken for maximum flavor in every bite. You can make this sauce ahead of time and store it in the fridge for a couple of weeks—it only gets better with time as the flavors deepen.

Quick and Easy for Busy Weeknights

Despite its restaurant-quality results, this dish comes together in just 30 minutes, making it perfect for busy weeknights or lazy weekends when you still want something satisfying. The batter is mixed in minutes, the sauce comes together with a quick simmer, and the frying process is straightforward as long as you work in batches. You don’t need a deep fryer—just a large pot or pan with enough oil for the chicken to float freely. The smell of the batter sizzling in the oil and the sauce bubbling on the stove will fill your kitchen with the kind of aroma that promises something special on your plate.

A Crowd-Pleaser for Any Occasion

Whether you’re cooking for family dinner, hosting a casual get-together, or preparing a game-day snack platter, Chinese Chicken Balls are always a hit. Their small, poppable size makes them easy to serve as finger food or appetizers, while the full meal option with rice or noodles makes them hearty enough for a main course. You can serve them plain with sauce on the side, or drizzle the sauce on top for a sticky, delicious finish. Their playful shape and familiar flavors also make them a big hit with kids, who will love dunking them in the sweet and sour sauce.

Tips for Crispy Success

To get the best results, keep a few tips in mind. Make sure the oil is hot enough—ideally around 350°F (175°C)—before you begin frying. If the oil is too cool, the batter will absorb too much oil and turn soggy instead of crisp. Don’t overcrowd the pan, as that will lower the oil temperature and lead to uneven cooking. Drain the cooked chicken balls on a wire rack or paper towel to remove excess oil and keep them crispy. If you’re making a large batch, you can keep them warm in the oven at a low temperature while you fry the rest.

Customize to Your Taste

This recipe is easy to adapt to your preferences or dietary needs. Want to add some heat? Add chili flakes or hot sauce to the batter or the sweet and sour sauce. Looking for a gluten-free version? Substitute the all-purpose flour with a gluten-free flour blend and ensure the other ingredients are certified gluten-free. You can also experiment with different proteins like shrimp or tofu for a fun twist. The sweet and sour sauce pairs well with just about anything, so don’t hesitate to make a big batch and use it throughout the week on stir-fries or rice bowls.

Why You’ll Love This Recipe

This recipe brings together everything you love about takeout food—crispy, golden bites, savory chicken, and a sauce you’ll want to pour over everything—without leaving your kitchen. It’s incredibly satisfying to make, with every step contributing to that restaurant-style texture and flavor. The ingredients are simple, the process is straightforward, and the payoff is huge. Whether you’re feeding a family or treating yourself, you’ll love how easy it is to bring this iconic dish to life in your own home. Best of all, you get to control the ingredients and skip the additives or preservatives you might find in takeout versions.

Conclusion

Chinese Chicken Balls are the ultimate comfort food that blends crispy indulgence with classic sweet and sour flavor. They’re fun to make, easy to customize, and even more fun to eat. Whether you’re new to cooking or a seasoned home chef, this recipe is sure to become a favorite in your kitchen. With just 30 minutes, a few pantry staples, and a little bit of frying magic, you can serve up a dish that’s worthy of your favorite Chinese restaurant. Try it once, and you’ll be hooked on the crispy, golden perfection and the tangy sauce that makes every bite unforgettable.