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Chinese cuisine

Sweet & Sour Chicken Meatballs | Chef John’s Cooking Class

Join Chef John as he guides you through each step, making it easy for you to recreate this sensational meatball dish in your own kitchen. Say goodbye to bland meatballs and hello to a burst of flavors and textures that will leave you craving more.


  • Crispy Perfection: Master the art of achieving meatballs that boast a delightful crunch on the outside and a tender, juicy interior.


  • Tangy Sensation: Immerse yourself in the refreshing sweet and sour symphony that elevates these meatballs to a whole new level of flavor.


  • Visual Feast: Not just a treat for your palate, but also for your eyes. These meatballs boast a beautiful color that will make your dining experience even more delightful.
Sweet & Sour Chicken Meatballs | Chef John’s Cooking Class
5 stars rating if you like it!
PRE TIME: 10 min
TOTAL TIME: 30 min
  • lb. Boneless chicken thigh
  • Marinade
  • 1/4 tsp. Salt
  • 1 tbsp. Shaoxing wine
  • 1 tbsp. Egg white
  • 1 tsp. Corn starch
  • Crispy Coating
  • 2 cup Corn starch
  • Deep frying
  • 3 Qt Corn oil
  • Sauce
  • 1/2 tbsp. Cooking oil
  • 1 stalk Green onions cut Into 1/2 Inch pieces
  • 1/4 Large Brown onion, diced
  • 1/2 cup Ketchup
  • 1 cup Water
  • 1/2 cup Crystal sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Ground salt
  • 1/2 cup Strawberry jam
  • 1/2 cup Green and red pepper, sliced
  • 1/4 cup Pineapple
  • 1/3 cup White vinegar
  • 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
Step 1
Step 1
First, place the boneless skinless chicken thigh on a cutting board. Using the front part of a Chinese cleaver, pound the meat to break the tendons only. Then cut the meat into small pieces. When pounding the meat, use proper force but don't break the meat.
Step 2
Step 2
In a bowl, marinate the chicken pieces with 【Marinade】. Mix evenly.
Step 3
Step 3
Coat the marinated chicken pieces with cornstarch one by one then shape them into meatballs. Set aside.
Step 4
Step 4
In a cooking pan over high heat, heat enough oil to 350°F/180°C, deep fry the chicken balls for 2-3 minutes and remove from oil.
Step 5
Step 5
When the oil temperature reaches 350°F/180°C again, re-fry for 1-2 minutes and remove from oil. Re-fry again for 1-2 minutes until golden crispy before removing from oil.
Step 6
Step 6
In a clay pot over medium heat, add a small amount of oil. Stir fry onion and green onion for 1-2 minutes until fragrant, then add ketchup, water, crystal sugar, Worcestershire Sauce, salt, and strawberry jam. Cook for 1-2 minutes then remove the onion and green onion pieces from the pot.
Step 7
Step 7
Add green and red pepper, pineapple, whiter vinegar, stir and bring to a boil. Add slurry and quickly mix well.
Step 8
Step 8
Add the chicken meatballs into the pot then stir to mix well. Make sure all meatballs were coated with the sauce evenly.
Step 9
Step 9
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