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Sweet and Sour Chicken Balls

Sweet and Sour Chicken Balls - Chinese Recipes For All

A favourite

Everyone goes mad over these and rightly so as they taste absolutely divine and are great finger food, especially when you have a party or a gathering. This may look a bit daunting to make but don't worry about this recipe, we got you.

Time: Prep 15 mins / Cooking 25 mins

Difficulty: Hard

Mild

Ingredients

Serves 2

For deep frying

  • 900ml vegetable oil, for a 9 inch saucepan we used 900ml of oil, alternatively use a smaller saucepan and fry in two batches. You want about an inch of oil in the bottom of the pan.

For the chicken

  • 1 breast chicken, cut into 2 inch strips, for this recipe we cut 8 strips for 8 balls
  • Salt
  • White Pepper, to taste
  • 1 tbsp self-raising flour

For the batter

  • 100g self-raising flour
  • 1/2 tsp salt
  • 100ml cold water
  • 1/2 tsp vegetable oil

For the sauce

  • 35g vinegar
  • 55g granulated sugar
  • 25g ketchup
  • 5g tomato puree
  • 10g Worcester sauce

Note: The sauce will be red but not bright red like the takeaways, as they will probably use food colouring to get that colour.

Watch how we make it:


Preparation

1

Heat the oil in the pan on medium-high heat.

2

Prepare the chicken. Cut 8 two-inch strips (or more if you prefer). Season the meat with about 1/2 tsp salt and sprinkle of white pepper. Then using 1 tbsp of the self-raising flour coat the chicken strips with the flour.

3

Prepare the batter. Add the self-raising flour and the salt together. Mix 100g of cold water into the flour. Let the mixture rest for 5-10 minutes as it will rise a little and become a smoother batter. Add 1/2 teaspoon of vegetable oil into the mix to make it shiny.

Ready? Let's cook!

1

To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves.

2

Add the ketchup, tomato puree and Worcester sauce and mix. Put this to one side as the sauce is now complete and ready.

3

Now bring your chicken and your batter to your stove where your oil is heated up. Turn it down to low heat. One chicken strip at a time, place a chicken strip into the batter and coat it. Then put it in to the oil. Repeat this step for the other strips.

4

Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave it for an extra 1-2 minutes. Tip: If you find your batter browning too fast then add more oil to cool it down. Tip: when the balls float it generally means that the chicken is cooked. Use a slotted spoon to take the balls out.

Done! 祝您好胃口!

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