Chinese Chicken Balls with Sweet and Sour Sauce
Delicious crispy chicken balls coated with breadcrumbs and served with a tangy sweet and sour sauce.
Ingredients
For the Chicken Balls
- 1 lb chicken breast, diced Use lean chicken breast for better health benefits.
- 1 cup breadcrumbs For coating the chicken.
- 1 each egg, beaten Bind the breadcrumbs to the chicken.
- 1/2 cup cornstarch For coating the chicken before frying.
- Salt and pepper to taste For seasoning the chicken.
- Oil for frying Use a neutral oil with a high smoke point.
For the Sweet and Sour Sauce
- 1/2 cup sugar For sweetness.
- 1/2 cup vinegar Adds tangy flavor.
- 1/4 cup ketchup For color and additional flavor.
- 1 tablespoon soy sauce For umami flavor.
- 1 tablespoon cornstarch mixed with 2 tablespoons water For thickening the sauce.
Optional Garnish
- Pineapple chunks Adds sweetness and tropical flavor.
- Bell peppers For garnish and added color.
Instructions
Preparation
- In a bowl, season the diced chicken with salt and pepper.
- Coat the pieces in cornstarch, dip them in the beaten egg, and roll them in breadcrumbs.
Cooking
- Heat oil in a deep skillet over medium heat.
- Fry the chicken until golden brown and cooked through, then remove them from the pan and let them drain on paper towels.
- For the sauce, combine sugar, vinegar, and ketchup in a saucepan over medium heat.
- Stir until the sugar dissolves, then add the cornstarch mixture and continue cooking until the sauce thickens.
- Toss the fried chicken into the sauce and serve hot. Optionally, add pineapple and bell peppers as a garnish.
Notes
To store leftovers, allow to cool and place in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze for up to 2 months. Reheat in an oven or air fryer for best results.