Crispy chicken with sauce

These Chinese chicken balls hit all the right notes - super crunchy outside, juicy chicken inside, plus a homemade tangy-sweet sauce for dipping. The trick of frying them twice gives you that takeout-style crunch that won't go soft after a few minutes. Made from basic ingredients, these irresistible bites will vanish quickly at any get-together. The best part? Making them yourself means you get them piping hot and made exactly how you want them.

I tried making these chicken balls after I moved too far from my go-to Chinese spot. My first few tries ended up with soggy, heavy coating until I learned the real tricks from my friend's dad who ran a Chinese restaurant for years. The first batch I got right had my family shocked at how much they tasted like the real thing – crunchy shell, soft chicken inside, and that just-right tangy-sweet sauce.

Key Ingredients and Smart Shopping Advice

• Chicken Breast: Go for the boneless, skinless kind for the cleanest taste and texture. Cut them into little 1-inch chunks for the right bite size.
• Plain Flour: This makes up the base of your coating, giving you that nice crunch. Regular all-purpose works just fine here.
• Corn Starch: This is what makes the coating light and airy with that perfect golden look. Don't swap it for more flour.
• Baking Soda: The game-changer that makes your batter puff up nice and fluffy. You just need a tiny bit to work wonders.
• Ketchup & Vinegar: These two team up to create that sweet-sour sauce balance we all love.

I've found that how your chicken feels makes a big difference in how these turn out. If your chicken seems really wet or mushy, just mix in a spoon of plain breadcrumbs to help everything stick together better when you're shaping and freezing the chunks.

Step-By-Step Cooking Guide

Step 1: Mix Up Your Chicken Seasoning

Chop 500g chicken breast into 1-inch chunks and put them in a bowl. Toss in 1 teaspoon salt, ½ teaspoon white pepper, 1 teaspoon sesame oil, 1 teaspoon sugar, ¼ teaspoon baking soda, 1 teaspoon garlic paste, and 1 tablespoon cornstarch. Get your hands in there and mix it all up so every piece gets coated, then stick it in the fridge for 30-60 minutes.

Step 2: Whip Up The Fluffy Coating

Grab a big bowl and mix 1 cup plain flour, ½ cup cornstarch, ½ teaspoon salt, and ½ teaspoon baking soda. Slowly pour in 1 cup cold water while stirring until you get a mix that's not too thick or thin – it should coat the back of a spoon nicely. Let it sit for 5 minutes while your oil heats up.

Step 3: Nail The Double-Fry Method

Heat your oil to 340-350°F in a deep pot or wok. Roll your chicken pieces in cornstarch first, then dip in batter, and drop them carefully into the hot oil. Cook a few at a time for about 3 minutes until they're light gold, then take them out to drain. Once all pieces have had their first fry, turn up the heat a bit and fry them all again for 1-2 minutes until they're golden brown and super crispy.

Step 4: Cook Up Your Dipping Sauce

In a small pot, mix ¼ cup ketchup, 2 tablespoons tomato puree, ¼ cup sugar, 1 tablespoon white vinegar, and ¼ cup water. Let it bubble gently for 2-3 minutes until it thickens slightly. Take it off the heat and stir in a mix of 1 tablespoon cornstarch dissolved in 2 tablespoons water until it's smooth.

Step 5: Serve Them Up Right

Put your crispy chicken balls on a plate lined with paper towels to soak up any extra oil. Serve them right away with the sweet and sour sauce on the side for dipping, or toss the chicken directly in the sauce if you want them fully coated.

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When I first tried making this dish, the double-frying part scared me a bit. After a few tries with mixed results, I realized that you don't need perfect technique – the taste comes out great regardless. Now my kids jump in to help with making them, each with their own style that's become part of how we do family cooking.

Creating That Amazing Texture Contrast

What makes these chicken balls so good is how they're crunchy and soft at the same time. I've learned that managing moisture is everything here. Start by squeezing all the extra water out of your salted cabbage so your filling won't get soggy. Then the cornstarch works to soak up any leftover moisture. Finally, the cooking method - fry, then steam, then fry again - gives you that awesome crispy bottom while making sure everything cooks through just right.

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Awesome Party Prep Tricks

What I love about this dish is how you can make it ahead when you're having people over. When I host, I often work in stages: shape and freeze the balls up to a month before, coat them the day before and keep them covered in the fridge, then just bake right before guests show up. The smell that fills your house while they're cooking gets everyone hungry right away. For bigger gatherings, I make two batches, keeping the second one warm in a low oven until needed.

New Meals From Your Leftovers

If you somehow end up with leftover chicken balls, they can turn into completely different meals. Break them up into your morning eggs for a Chinese-style breakfast scramble, or cut them up and toss with some greens and spicy dressing for a quick lunch. My favorite morning-after trick is to cut them in half and put them on top of some creamy grits for a breakfast that carries the flavors into the next day.

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Smart Cook's Insider Tricks

• Let the balls cool down for 5 minutes after they come out of the oven so they firm up for the perfect bite
• Try adding a spoon of smoked paprika to your breadcrumb mix for extra flavor
• Can't find good chicken thighs nearby? Order online from places like Bourgeois Meat Market or The Best Stop
• Set out a few different dips like spicy remoulade and cool ranch along with your sweet and sour sauce
• Want to make them look fancy? Arrange them on a platter with sprinkles of chopped parsley, purple cabbage, and yellow bell pepper for that traditional green, purple, and gold look

Frequently Asked Questions

→ Can I prep these chicken bites in advance?

Of course! You can fry them lightly ahead of time and keep them in the fridge. Right before eating, do a second quick fry for that fresh crispness. This trick works great when hosting, so you're not rushing last-minute.

→ Can I skip deep frying?

Yes, although the texture will differ. Try shallow frying first until just golden, then finish them either in an oven or air fryer. Still tasty, just not quite as crispy as deep frying.

→ Why fry the chicken twice?

The first fry cooks through and sets the crispy coating. The second fry at higher heat makes them extra crunchy and keeps them crispy longer after serving.

→ Can I tweak the sauce flavor?

Definitely! Make it sweeter with sugar, tangier with more vinegar, or spicy with a splash of sriracha or chili flakes. Customize it to your liking!

→ What else goes well with these chicken bites?

They’re amazing on their own but pair wonderfully with fried rice, veggies, or noodles for a fuller meal. Great choice for party trays along with dumplings or egg rolls too.

→ How long does the sauce stay good?

Stored in a sealed container in the fridge, the sauce lasts about a week. It’s versatile enough to use with other snacks like spring rolls or even fries.