How To Make Crispy Sweet & Sour Chicken Balls At Home

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is healthier with no added sugars.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Cut chicken breasts into 1-inch cubes.

Tenderize chicken using 1/2 teaspoon bicarbonate of soda and 1 teaspoon corn flour (cornstarch).

Make a marinade with 1 tablespoon light soy sauce, 1/2 tablespoon sesame oil, and 1 teaspoon sugar. Stir, cover, and set aside in the fridge for 30 minutes to 1 hour.

Dice 1/2 bell pepper and 1/2 onion, and slice a small piece of fresh ginger.

Gently fry the diced bell pepper, onion, and ginger to release the aromatics.

Add 200 mL of plain water, 5 tablespoons of tomato ketchup, 5 tablespoons of malt vinegar, 2 tablespoons of honey, and 1 teaspoon of dark soy sauce to the pan. Heat until it starts to boil and let it simmer for 5 minutes to allow flavors to mingle. Set aside.

In a large bowl, place 100 g of plain flour and season with 1 teaspoon of salt and 1/2 teaspoon of ground white pepper. Mix thoroughly.

In another large bowl, combine 200 g of self-raising flour and 1 1/2 teaspoons of baking powder. Gradually add lukewarm water and stir until the batter reaches a thick pancake batter consistency, whisking out any lumps.

Coat the chicken cubes in the seasoned plain flour, then dip them into the batter.

Heat oil for deep frying to 180°C (350°F). Carefully add chicken cubes one by one into the hot oil and fry until golden, turning them every minute to ensure even cooking. This should take about 5 to 6 minutes.

Remove the chicken balls from the oil and drain on kitchen roll.

Reheat the sweet and sour sauce. When it starts to simmer, add the cornflour slurry to thicken the sauce and stir well.

Serve the chicken balls with steamed rice, fried rice, or fries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens