Description
A delightful mixture of tender chicken coated in a crunchy batter and served with a tangy sweet and sour sauce, perfect for main courses or appetizers.
Ingredients
Scale
- 1 cup Ketchup
- 1/2 cup Brown Sugar
- 1/2 cup Vinegar
- 2 tablespoons Lemon Juice
- 1/2 cup Water
- 2 tablespoons Cornstarch
- 2 cups Chicken Breasts (cut into chunks)
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 tablespoon Baking Powder
- 1 teaspoon Coarse Kosher Salt
- 1 teaspoon Sugar (for batter)
- 1 cup Cold Water (for batter)
- 2 cups Neutral Oil
Instructions
- Prepare the Sweet and Sour Sauce: In a saucepan, mix together the ketchup, brown sugar, vinegar, lemon juice, and water. Stir over medium heat until sugar dissolves and mixture simmers. Add cornstarch while stirring to thicken, and set aside.
- Make the Batter: In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, coarse salt, and sugar. Gradually add cold water, whisking until smooth.
- Prep the Chicken: Cut chicken into bite-sized chunks of uniform size.
- Fry the Chicken: Heat neutral oil over medium-high heat. Dip chicken pieces into batter, allowing excess to drip off, then fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.
- Serve: Serve hot with sweet and sour sauce drizzled over or on the side for dipping.
Notes
Keep the batter cold for a crispier texture and avoid overcrowding the pan while frying.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5 chicken balls
- Calories: 400
- Sugar: 20g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg