These homemade sweet and sour chicken balls are a delicious, crowd‑pleasing version of the classic takeaway favourite. Tender pieces of chicken are coated in a light, crispy batter and served with a glossy, tangy sweet‑and‑sour sauce that’s perfectly balanced between sharp and fruity.

They’re surprisingly simple to make at home and taste even better fresh from the pan — golden, crunchy, and wonderfully moreish. Ideal for fakeaway nights, family dinners, or whenever you fancy a comforting treat that feels fun.

Little top tip when making these chicken balls

After a minute or two, it’s worth checking that your chicken balls haven’t stuck to the bottom of the frying basket. If they have, gently loosen them so they can cook evenly. They’re generally ready once they rise to the surface and start floating.

Serving Suggestions for Batter Chicken Balls

• Sweet Chilli Sauce or Plum Sauce A nice alternative if you want something milder or sweeter.
• Sweet and Sour Sauce The classic pairing. Perfect for dipping or drizzling over the top.
• Egg Fried Rice Light, fluffy, and a great way to turn chicken balls into a full meal.
• Chow Mein or Stir‑Fried Noodles Soft noodles with veg and soy sauce balance the crispy coating beautifully.
• Salt & Pepper Chips A fakeaway favourite — crispy chips tossed with peppers, onions, chilli, and Chinese five spice.
• Plain Steamed Rice Simple and perfect if you want the chicken balls to shine.
• Stir‑Fried Vegetables Broccoli, peppers, onions, and snap peas add colour and freshness.
• Crispy Spring Rolls Great for a full fakeaway spread.
• Prawn Crackers Light, crunchy, and fun for dipping into sweet and sour sauce.
• Garlic Stir‑Fried Green Beans Quick, vibrant, and a lovely contrast to the crispy chicken.
• Cucumber & Spring Onion Salad Fresh, cool, and perfect for cutting through the richness.

Variations: Battered Chicken Balls

• Crispy Salt & Chilli Chicken Balls — toss in sliced chillies, onions and five‑spice for a proper takeaway‑style finish.
• Sticky Honey Garlic Chicken Balls — coat in a honey‑garlic glaze for sweet, glossy richness.
• Katsu Chicken Balls — serve with Japanese curry sauce for a comforting, savoury coating.
• Buffalo Chicken Balls — toss in buffalo sauce for tangy heat and serve with ranch or blue cheese.
• Lemon Chicken Balls — glaze with lemon sauce for a sharp, sweet‑savory flavour.
• Thai Sweet Chilli Chicken Balls — coat in sweet chilli sauce for a sticky, spicy finish.
• Honey Soy Chicken Balls — mix honey and soy for a simple Asian‑style glaze with balance and shine.
• Garlic Butter Chicken Balls — drizzle garlic butter over the hot chicken for indulgent richness.
• Curry Sauce Chicken Balls — serve with chip‑shop curry sauce for a British‑Chinese fusion twist.
• Sesame Chicken Balls — sprinkle toasted sesame seeds for nutty crunch and flavour.
• Sriracha Mayo Chicken Balls — drizzle sriracha mayo for creamy heat and a modern street‑food feel.
• Teriyaki Glazed Chicken Balls — coat in teriyaki for a sweet‑savory Japanese‑style shine.

Battered chicken balls

Golden battered chicken balls stacked like a classic Chinese takeaway order, with a glossy sweet‑and‑sour dipping sauce giving the whole plate a cosy Friday‑night feel

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Cook Time 25 minutes mins

Course Sides

Cuisine Chinese

Servings 4 people

Equipment

• Deep fat fryer

Ingredients

  

For the chicken

• 2 chicken breast, cut into bite size chunks
• pinch of salt
• pinch of white pepper
• 1 tbsp self raising flour

For the batter

• 100 g self raising flour
• ½ tsp salt
• 100 ml cold water
• ½ tsp sesame seed oil

Instructions

 

• Cut the chicken into bitesize chunks and season with a pinch of salt and pepper. Add 1 tbsp of self-raising flour, coat the chicken all over and set aside.
• To make the batter, in a large bowl add the self-raising flour and salt together. Add 100g of water to the flour and mix together so there are no lumps. Add the sesame seed oil and stir.
• Heat the deep fat fryer to 170º, once the oil is hot enough dip the chicken pieces into the batter and then pop into the fryer and keep repeating. Do not pack the fryer too much as they need to move around so you may need to do this in batches.
• Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave for an extra 1-2 minutes. Top tip: If after a minute or two it might be worth checking that your chicken balls have not stuck to the bottom of the frying basket, if so, you will need to unstick them gently. They are generally cooked once they start floating.
• Once all the chicken balls are cooked, serve alongside some sweet and sour sauce.