Sweet and Sour Chicken Balls

Serves: 4

http://allrecipes.co.uk/recipe/26835/sweet-and-sour-chicken-balls--takeaway-at-home.aspx

http://www.chineserecipesforall.com/recipes/view/sweet-and-sour-chicken-balls

Batter

150g self-raising flour (or 1 level tsp baking powder per 100g plain flour)

40g cornflour

1.5 tablespoon caster sugar

1.5 teaspoon bicarbonate of soda

1 teaspoon garlic salt

black pepper to taste

220ml water, or as needed

Make batter (quite thick consistency, but still pourable), then rest 30 mins for bubbles. Meanwhile make sauce.

Sauce

 

(Double this for 900g chicken)

35g vinegar (rice/sherry/malt/cider)

55g granulated sugar

100g ketchup

10g tomato puree

5g worcestershire sauce (or soy if none)

In a saucepan heat vinegar and sugar on a low heat until the sugar dissolves. Add the ketchup, tomato puree and worcestershire sauce and mix.

To thicken if needed (I did), 1 or 2tsp prepared cornstarch

Chicken

3 - 5 chicken breasts (500g is 4 people 1 meal, there's enough batter for 900g)

Cut chicken into 1cm thick strips (or 1ish inch cubes)

Toss chicken in in 1.5 tbsp cornflour

Put all chicken in batter bowl and mix

Deep fry oil to 185C, chicken in can be quite crowded, then cook at 160C (3-5mins) until chicken 75C internal and outside is crisp and a good colour, adjust heat for subsequent batches