Chinese Chicken Balls with Sweet and Sour Sauce
Equipment
Ingredients
Chicken Marinade
boneless chicken breast (diced)
400 g
salt
0.5 tsp
white pepper
0.25 tsp
sesame oil
1 tsp
sugar
1 tsp
baking soda
0.25 tsp
garlic paste
1 tsp
corn starch
1 tsp
Batter
plain flour
100 g
corn starch
50 g
baking soda
0.5 tsp
salt
0.5 tsp
water
120 ml
Sweet and Sour Sauce
ketchup
4 tbsp
tomato puree
2 tbsp
white vinegar
3 tbsp
sugar
4 tbsp
corn starch
1 tbsp
water
100 ml
salt
0.25 tsp
Instructions
Marinate the chicken
Cut chicken breast into 1-inch cubes. Mix with salt, white pepper, sesame oil, sugar, baking soda, garlic paste and cornstarch. Massage well and let marinate for 30 minutes to 1 hour.
Prepare the batter
In a mixing bowl, combine plain flour, corn starch, baking soda, salt and water. Whisk until smooth and medium-thick consistency. Adjust with more water if needed.
Coat the chicken
Lightly dust marinated chicken pieces with extra corn starch. Dip each piece into the prepared batter, ensuring complete coverage.
First fry
Heat vegetable oil to 170°C (340°F). Fry coated chicken pieces in batches for 4-5 minutes until light golden. Remove and drain on paper towels.
Second fry
Increase oil temperature to 190°C (375°F). Return chicken to hot oil and fry for 2-3 minutes until deep golden and crispy. Drain well.
Make sweet and sour sauce
In a small saucepan, combine ketchup, tomato puree, vinegar, sugar, corn starch, water and salt. Simmer over low heat, stirring continuously until sauce thickens slightly.
Serve
Serve hot chicken balls immediately with sweet and sour sauce on the side for dipping, or toss chicken balls in sauce to coat completely.
Storage
Best eaten fresh. Reheating affects crispiness. Single-fried pieces can be frozen and finished later.
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