Chicken balls in a tasty, crispy batter with sweet and sour sauce. This Chinese recipe can be served as a snack or with rice as a main course.
- For the batter:
- 100g self-raising flour
- 4 tablespoons cornflour
- 1 tablespoon caster sugar
- 1 teaspoon bicarbonate of soda
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 120ml water, or as needed
- For the sauce:
- 200ml tomato ketchup
- 1 tablespoon rice vinegar
- 4 tablespoons caster sugar
- 1 teaspoon water
- salt and pepper to taste
- For the chicken balls:
- vegetable oil for deep frying
- 225g chicken breast fillets or chicken tenderloins, cubed
- 1 heaping tablespoon cornflour
- Preheat the oven to 150 C / Gas 2.
- To make the batter: In a mixing bowl add the self-raising flour, cornflour, caster sugar, bicarbonate of soda, garlic powder, salt and pepper and mix well.
- Gradually add the water until you have a semi-thick batter. If it is not thick enough, just add more flour. Whisk well and let it settle for 30 minutes.
- For the sauce: Mix the ingredients for the sauce in a saucepan over heat. Bring almost to the boil and then reduce the heat.
- Time to cook the chicken balls: Heat the oil in a wok. While that is heating mix the chicken chunks with the cornflour to lightly coat. Shake off excess.
- Whisk the batter again and add the chicken to the batter.
- With a drop of batter, test if the oil is hot enough. Add half of the chicken pieces. Move the pieces in the wok to avoid sticking. The oil should not be too hot – the chicken should cook without burning the batter. Cook for 5 minutes until golden brown.
- Do the same with the remaining chicken. Place in the oven for 10 minutes to ensure the chicken is cooked through.
Serve and enjoy!
Share this Sweet and Sour Chicken Ball Recipe with your friends