Step 1

Make the sweet and sour sauce: stir together ketchup, soy sauce, vinegar, and brown and white sugars in a saucepan until combined.

Step 2

In a small bowl, whisk together cold water or pineapple juice with cornstarch until blended. Pour the mixture into the saucepan. Whisk constantly over medium-high heat until it comes to a boil.

Step 3

Reduce the heat to medium-low and simmer until thick, stirring constantly. Remove from the heat and let it cool at room temperature.

Step 4

While the sauce cools, make the chicken balls: combine flour, cornstarch, baking powder, baking soda, and garlic powder in a large bowl. Pour in cold water and sesame oil, if using, and whisk until smooth.

Step 5

Coat the chicken evenly with the batter.

Step 6

Preheat the oil in a deep-fryer or Dutch oven to 375 degrees Fahrenheit.

Step 7

Using a pair of tongs, carefully place the balls in the oil. Deep-fry the chicken for about 3 to 4 minutes, or until golden brown. Use a slotted spoon to remove the balls. Let them rest on a serving plate lined with paper towels to rid of excess oil.

Step 8

Sprinkle the chicken with salt. Serve hot with sweet and sour sauce. Enjoy!