Sweet & Sour Chicken Balls Recipe

Prepare chicken

Cut the chicken thighs into 1" pieces and place into the bowl of a food processor. Pulse 10–15 times until finely minced but not paste — you want a cohesive, slightly coarse minced texture.

Make mixture

Transfer minced chicken to a large mixing bowl. Add egg, 1.5 tbs soy sauce, 1/2 tsp sesame oil, grated ginger, minced garlic, and chopped green onions. Stir to combine. Add 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 3/4 tsp salt, 1/4 tsp white pepper, and 1/2 cup cold water. Mix with a spatula or your hands until a slightly sticky, scoopable mixture forms. Adjust with a tablespoon more water or cornstarch if needed; mixture should hold shape when formed into a ball.

Shape

Using a tablespoon or small ice cream scoop, portion the mixture into roughly 40 small balls (about 1 tablespoon each). Wet your hands slightly to smooth and round balls as you go and place them on a tray, leaving space between each.

Heat oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter; it should sizzle and rise steadily.

Fry in batches

Fry the chicken balls in batches of 8–10 to avoid crowding. Cook 4–5 minutes per batch, turning occasionally so all sides brown evenly, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack or paper towel–lined tray to drain. Let oil return to 350°F between batches.

Combine sauce base

While the chicken cooks, combine 1 cup pineapple juice, 1/2 cup rice vinegar, 1/2 cup ketchup, 1/2 cup brown sugar, and 1 tbs soy sauce in a medium saucepan. Whisk until smooth.

Simmer with vegetables

Add diced red and green bell peppers and drained pineapple chunks to the saucepan. Bring to a gentle simmer over medium heat and cook 4–5 minutes to soften peppers and meld flavors.

Thicken

Mix 2 tbs cornstarch with 2 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes, stirring, until sauce thickens to a glossy, medium consistency that will coat the chicken balls. If sauce gets too thick, whisk in 1–2 tbs water. Stir in 1/4 tsp sesame oil (optional) and taste; adjust salt or sugar to balance sweet/tartness.

Coat or serve on side

For fully sauced chicken balls, place the drained fried chicken balls into a large bowl, pour hot sauce over them, and gently toss to coat. Alternatively, keep sauce warm in the saucepan and spoon over portions when serving to keep crispness.

Transfer sauced chicken balls to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot; they make approximately 40 pieces and are ideal for a party platter with toothpicks.