There’s something deeply nostalgic about biting into a perfectly golden Chinese takeout-style chicken ball—crispy on the outside, juicy and tender on the inside, all generously coated in that signature sweet and sour sauce. If you've ever ordered a carton of Chinese chicken balls from your favorite takeout joint and wished you could recreate them at home, this homemade chicken balls recipe is exactly what you need. With a light tempura-style batter and tender bites of seasoned chicken breast, this dish delivers all the comfort of your favorite Chinese food recipes with a fresh, homemade twist.
Whether you’re planning an easy dinner recipe for a busy weeknight, hosting a casual dinner party, or simply craving classic homemade Chinese food, these tempura battered chicken balls will hit the spot. They’re also surprisingly adaptable — swap out sauces, serve them with rice or noodles, or turn them into asian chicken meatballs for a healthier twist.
Chinese Takeout-Style Chicken Balls with Tempura Batter
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Chinese
Mixing bowls for marinating the chicken and mixing the batter.
Whisk essential for making a lump-free tempura batter.
Slotted spoon or spider strainer to remove chicken balls from hot oil safely.
Deep pot or Dutch oven for frying (alternatively, a deep fryer).
Meat Thermometer to ensure chicken is fully cooked.
Cooling rack or paper towels to drain excess oil.
For the Chicken Balls
- 2 large chicken breasts cut into 1-inch cubes (boneless and skinless)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- 1 tablespoon cornstarch to lightly coat the chicken before dipping
For the Tempura Batter
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold sparkling water add more as needed for consistency
- 1 large egg lightly beaten
For Frying
- Vegetable oil for deep frying (canola or peanut oil also work well)
For the Sweet and Sour Sauce
- ½ cup ketchup
- ⅓ cup rice vinegar
- ⅓ cup white sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch + 2 tablespoons water for slurry
Marinate the Chicken
Start by cutting your chicken breasts into bite-sized pieces. In a bowl, combine the soy sauce, sesame oil, garlic powder, and white pepper. Toss the chicken in the mixture and let it marinate for 15–20 minutes while you prepare the batter. This gives the meat more flavor and helps it stay juicy inside the crispy shell.
Prepare the Tempura Batter
In a separate mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the beaten egg and cold sparkling water, mixing just until combined. The key to a great tempura batter is not overmixing — some lumps are okay. Keep the batter cold by placing the bowl over another bowl filled with ice or keeping it in the fridge until ready to use.
Heat the Oil
Fill a deep pot with 2–3 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer for accuracy — temperature control is crucial to getting that perfect golden crunch without greasiness.
Coat and Fry the Chicken
Lightly dust the marinated chicken pieces with cornstarch — this helps the batter adhere better. Dip each piece into the tempura batter, let the excess drip off, then carefully lower it into the hot oil. Fry in batches, being careful not to overcrowd the pot. Each batch should take 4–5 minutes, or until the chicken is golden and fully cooked (internal temp of 165°F).
Transfer the fried chicken balls to a paper towel-lined plate or cooling rack to drain.
Make the Sweet and Sour Sauce
While the chicken rests, combine ketchup, vinegar, sugar, soy sauce, and garlic powder in a small saucepan. Bring to a simmer over medium heat. Mix the cornstarch slurry and stir it into the sauce to thicken. Simmer for another minute or two until glossy. Taste and adjust balance — add more vinegar for tang or sugar for sweetness if needed.
Serve and Enjoy
Serve the hot chicken balls with a generous drizzle of sweet and sour sauce, or offer it on the side for dipping. For an extra takeout-style feel, garnish with chopped green onions or sesame seeds.
Pairings
These chinese chicken balls are a showstopper on their own, but pairing them well turns them into a complete meal.
- Fried Rice or Steamed Jasmine Rice: The neutral base pairs well with the bold flavors and helps balance the richness of the fried batter.
- Garlic Stir-Fried Broccoli or Snow Peas: Add color and crunch to your plate while sneaking in some greens.
- Egg Drop Soup or Hot and Sour Soup: A warm bowl of soup brings classic Chinese restaurant vibes to your homemade dinner.
- Asian Slaw: For something cold and crunchy, a slaw with sesame dressing and shredded cabbage is an excellent contrast.
- Dipping Sauces: Beyond sweet and sour, serve with sweet chili sauce, hoisin, or even a creamy peanut dipping sauce for variety.
FAQs
1. Can I use chicken thighs instead of breast?
Absolutely. Chicken thighs are juicier and more forgiving when frying. If you prefer a richer bite, boneless skinless thighs are a great choice.
2. Can these chicken balls be made ahead of time?
You can prep the marinated chicken and the batter ahead, but it's best to fry them fresh for ultimate crispiness. Reheating fried chicken balls can make them soggy unless you use an air fryer or oven.
3. Can I bake or air-fry these instead of deep frying?
Yes, though the result won’t be as light and crispy as traditional frying. Spray the coated chicken balls with oil and bake at 400°F for about 20 minutes, flipping halfway. An air fryer works similarly and is a good alternative if you're looking for healthy snacks or lighter chicken meatball recipes.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best texture. Avoid microwaving, as it softens the batter.
5. Can I make this with ground meat?
If you’re in the mood for asian chicken meatballs or chinese meatballs, you can use ground chicken or even ground beef to shape small meatballs and coat them with the same batter. It’s a great spin-off of traditional chicken breast recipes and an inventive way to add ground beef recipes into your meal rotation.
