Chinese Chicken Batter Recipe
If take-out is what you’re craving this Sweet and Sour Chinese Chicken is the perfect 20 minute budget-friendly meal to fill that need!
Chinese take-out is one of our most favorite things on the planet. I mean seriously, it’s just so good and all the options that there are amazing.
But we also like to save money too, so we started making our own homemade Chinese take-out and we have hardly looked back. Whether it be this Sweet and Sour Chinese Chicken, potstickers, egg drop soup, etc. We love to make it at home.
The Best Korean Fried Chicken Recipe
Oh and you wouldn’t believe how easy some of these recipes are to recreate! This recipe is only a few ingredients and whips up in under 30 minutes start to finish!
There has been much debate on whether this Chinese chicken is served with the sauce over the top or if it is served alongside.
We have been to ALLLLLL the take-out places and not once have we seen it served over the chicken itself. So this is our preferred method of serving, but if you like it over the chicken itself, by all means, drizzle away.
Sweet And Sour Chicken {crispy And Sticky!}
Preheat your deep fryer to 375 .In bowl combine your flour, cornstarch, salt, water and sugar and whisk until smooth. The batter will be thin, don’t worry it is supposed to be like that, trust me (Photos 1 & 2).
Dip your chicken pieces one by one into the batter and then place into deep fryer. Fry for about 7-8 minutes or until golden. Turn out onto paper towel to drain, repeat will all chicken (Photos 3 & 4).
To make your sauce, in sauce pan combine your sugar, vinegar and water and heat on medium until sugar is desolved.Meanwhile in small bowl stir together your ketchup and cornstarch (Photos 5 & 6).
The Best Crispy Korean Fried Chicken
Once sugar is desolved stir in the ketchup and cornstarch mixture and turn heat to medium high and bring to a boil.Once mixture is boiling and it rises up in pan remove from heat and cool (Photos 7 & 8).
See how simple this homemade takeout Chinese chicken is? There really is no comparison, just look at all the amazing reviews that people have left making this.
We have been trying to dabble into more ethnic cooking lately, thanks to my aunt who is originally from Japan and likes to share her recipes with me.
Taiwanese Fried Chicken
Whether they are Chinese, Japanese, Korean, etc. any of these ethnic flavors are loved in our house. My kids have become fanatics as well
If you are craving take-out but want to keep it on a budget then you have to whip up this Sweet and Sour Chinese Chicken recipe. You won’t be disappointed!
If you’ve tried this SWEET AND SOUR CHINESE CHICKEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chinese Honey Chicken Recipe
If take-out is what you're craving this Sweet and Sour Chinese Chicken is the perfect, quick and easy, budget-friendly meal to curb fill that need! Homemade, delicious and tasty.
Calories: 273 kcal | Carbohydrates: 46 g | Protein: 17 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 48 mg | Sodium: 265 mg | Potassium: 306 mg | Fiber: 1 g | Sugar: 35 g | Vitamin A: 65 IU | Vitamin C: 1.2 mg | Calcium: 4 mg | Iron: 0.4 mg
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.This ultimate Chinese Chicken Balls with Sweet and Sour is a highly requested recipe on the blog. This recipe brings together a Chinese restaurant-style battered chicken with homemade sweet and tangy dipping sauce!
Chinese Chicken Balls With Sweet And Sour Sauce
You can find this dish on the menu of every Chinese restaurant and takeaway in the UK. If you are a seafood fan, you might also like our favourite Crispy Sweet and Sour Prawn Balls recipe, made with king prawns and homemade sauce!
For vegetarian options, use tofu or cauliflower heads, cut into 1 cubes and skip the marinade part. Season with seasoning ingredients and coat with the batter straight away.
Batter: I use plain flour, corn starch, baking soda, salt and water. The batter consistency should be medium thick, not too thick not too watery. If you prefer thick batter, reduce the water amount and create a thick batter.
Sweet And Sour Chicken Balls Recipe
Can I use self-raising flour? If you have self-raising flour in hand, you can add self-raising flour and corn starch ( flour to corn starch ratio is 1 : ½ ). Skip the salt and baking soda if they are already in self-raising flour.
Dipping Sauce: Ketchup, white vinegar, and sugar are the 3 essential ingredients to make sweet and sour. I add tomato puree to bring more red colour, if you don't have it in hand you can skip it and add tomato ketchup instead. You will also need a pinch of salt to taste and cornstarch to thicken the sauce.
You can add extra lemon juice or pineapple juice to bring more flavour. Some restaurants add msg in their sauce, but we don't think it is necessary because it has already sugar inside and perfectly taste great on its own.
Easy Chinese Chilli Chicken Dry
Marinating is the most important part that you can't skip. Simply season with salt, white pepper, sesame oil, sugar, baking soda, garlic paste, and cornstarch.
Mix it well with your hands and let it sit and marinate for at least 30 minutes to 1 hour. Adding a pinch of baking soda and cornstarch is a secret of Chinese cooking that keeps the meat moist and tender when you fry with high heat.
This recipe is adapted from our friend, a Chinese chef. Authentic Chinese restaurant chicken cubes are coated with quite a lot of batter and fluffy. But I prefer my homemade recipe with less batter, so ours is a bit lighter and crisper coating texture.
Spicy Chinese Chicken Recipe
To make the batter mix, you will need plain flour ( all-purpose flour ), corn starch, salt, baking soda, and water. Adding baking soda to the mixture creates a puffy, crispy texture. Plain flour and corn starch together make the perfect golden colour.
Deep frying is the best method to achieve crispy, airy, perfectly golden chicken balls. Highly recommend deep fry instead of shallow fry or air-fry.
Why double fry? Double frying is crucial to create a crispy batter and juicy chicken meat inside. The coating will stay crispy for hours, less greasy, and airy.
Chicken Ball Batter
Temperature for frying? You need to fry with high heat between 340-350'F, you can check with a food thermometer or wooden chopstick. If the oil bubbles are sizzling steadily, it's ready to fry. Or add a splash of batter in the hot oil, if the batters float and sizzle straightaways, it's ready to fry.
Which oil to use? Vegetable oil or other neutral flavour oil like canola, grapeseed, sunflower oil is best for deep frying for this recipe.
Can you resue the fried oil? We reuse the fried oil by clearing out the crumbs with a mesh strainer once it cools down. Keep in air-tight containers or jars and use in other stir fry dishes or curries.
Sweet & Sour Chicken (no Batter)
Sweet and sour sauce is an ideal dipping sauce to serve with Chinese chicken balls. It's so easy to make at home and tastes just like the sauce you've had at a Chinese restaurant. You can serve the sauce and fried chicken separately or tossed the fried chicken with the sauce and coat them with the sauce completely and serve.
Combine all the ketchup, tomato puree, vinegar, sugar, cornstarch, water, and salt in a small saucepan and simmer with low heat until slightly thick. Or you can adjust to your desire consistency by adding more or less water.
Chinese batter is usually made of plain flour, cornstarch, baking soda and water. Can be seasoned with salt, pepper, and garlic powder. You can make battered chicken, prawns, or pork with this recipe.
Batter Fried Chicken
I do not recommend freezing or reheat the double-fried chicken balls as reheating can change the texture and crispiness. You can freeze single-fried ones, fry them for 2-3 minutes until lightly golden. Let them cool down, and store in air-tight bags or containers. To reheat, deep fry or air fry them from frozen until crispy golden brown for 2-3 minutes just before serving.
You can serve this dish on its own with sweet and sour sauce, or a choice of dipping sauce. We love to have with sweet chilli sauce and Thai Sariracha sauce too. Or you can pair it with other Chinese dishes and make it a perfect fakeaway dinner! Here is a handful of our favourite classic Chinese recipes you might like to try out:
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