Ingredients

Chicken Marinade

2 lbs chicken breast, cubed
2 tbsp cornstarch
2 tsp sugar
1/2 tsp salt
1/4 tsp white pepper

Sweet and Sour Sauce

1 cup orange juice (3-4 oranges)
1/2 cup rice vinegar
1/2 cup brown sugar
1/4 cup ketchup
1 tbsp low-sodium soy sauce
2 tbsp cornstarch
4 tbsp water

Chicken Ball Batter

1 1/2 cups all-purpose flour
1 cup cornstarch
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cold water

Fried Chicken Balls with Orange Sweet and Sour Sauce

These Fried Chicken Balls deliver the perfect balance of crisp, golden coating and tender, juicy chicken, all paired with a bright, homemade orange sweet and sour sauce. Using the Ankarsrum Assistent for both the batter and freshly pressed juice ensures consistently light, airy chicken balls and a sauce with fresh citrus flavor. They’re fun to make, satisfying, and always a hit.

Food

4 - 6

In a medium bowl, combine the chicken, cornstarch, sugar, salt, and white pepper. Toss well and set aside to season while preparing the sauce.
Assemble the Assistent with the citrus press. Juice 3–4 oranges to yield 1 cup, then strain. Add to a saucepan along with the rice vinegar, brown sugar, ketchup, and soy sauce. Bring to a boil over medium-high, then reduce to a simmer.
Stir the cornstarch and water together until smooth. Whisk into the simmering sauce and cook until thickened. Set aside to cool.
Attach the beater bowl and balloon whisks to the Ankarsrum. Add the flour, cornstarch, baking soda, baking powder, salt, and cold water. Mix on medium speed (3 o’clock) for 30–40 seconds, until completely smooth.
Add the seasoned chicken to the bowl and use your hands to coat each piece thoroughly in the batter.
Heat frying oil in a Dutch oven to 375°F. Working in batches, carefully lower 8–10 chicken pieces into the hot oil. Fry 3–4 minutes, or until golden brown and cooked through.
Transfer to a wire rack set over a baking sheet and season lightly with salt. Keep warm in a 200°F oven while you finish frying the remaining chicken.
Serve hot with the orange sweet and sour sauce.
Notes: - Sauce can be made up to 3 days ahead and refrigerated. - For extra-light chicken balls, keep the batter as cold as possible before frying. - Leftovers reheat best in a 400°F oven.