Chinese Takeaway in 5: Kwoklyn Wan’s sweet & sour pork balls

What can I say about one of the most recognised Chinese takeaway dishes ever invented? These deep-fried balls – crispy on the outside, juicy in the middle – are truly yummy.

sweet sour pork balls
Sam Folan



125g plain flour
2 tsp baking powder
2 eggs
340g boneless pork chops, rind removed and cut into
3cm cubes
120ml ready-made sweet
and sour sauce

1 tsp salt
500ml vegetable oil

  1. In a large bowl mix together the flour, baking powder and salt.
  2. In a separate bowl, beat together the eggs with 2 tablespoons of the oil and 250ml water. Add the wet mixture to the flour and mix well to create a smooth paste. Drop the pork into the flour paste, thoroughly coating each piece. You may have leftover batter (see tip).
  3. Preheat the remaining oil to 170C in a deep-sided wok or saucepan and carefully lower the coated pork into the oil one piece at a time, in batches of 8-10 pieces. Fry for 6-8 minutes until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. Remove the cooked pork from the oil and allow it to drain on a wire rack or a plate lined with kitchen paper.
  4. If you like your sweet and sour balls super crispy, once they have cooled for 10 minutes, simply drop them back in the oil for a second fry for a couple of minutes.
  5. Warm your sweet and sour sauce, arrange the crispy pork balls on a plate and serve with the sauce.

TIP Keep any leftover batter in the fridge and use within 3 days.

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Chinese takeaway in 5

Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to or call 020 3308 9193. Free UK delivery on orders over £15.