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Cut the 2 large chicken breasts into bite-sized pieces and place them into a bowl.

Add 1 teaspoon of salt, 1/2 teaspoon of MSG, and 1 heaped teaspoon of cornflour to the chicken in the bowl. Mix well to ensure all chicken pieces are coated.

In a separate bowl, prepare the batter by whisking together 150 grams of self-raising flour, 1/2 teaspoon of bicarbonate of soda, 1 teaspoon of salt, 100 ml of water, and 100 ml of milk. Whisk until the batter is smooth and thick enough to properly coat the chicken.

Heat oil in a deep pan or wok to 170°C (340°F).

Dip the seasoned chicken pieces into the prepared batter, making sure each piece is thoroughly coated. Carefully drop the battered chicken pieces into the hot oil.

Cook the chicken balls for 5-6 minutes, or until the internal temperature of the chicken reaches at least 75°C (167°F) and they are golden orange. Work in batches if necessary to avoid overcrowding the pan.

Once cooked, remove the crispy chicken balls from the oil and drain them onto some kitchen paper to remove excess oil.

Serve the crispy chicken balls immediately along with a portion of fried rice and sweet and sour sauce.


Cut the 2 large chicken breasts into bite-sized pieces and place them into a bowl.

Add 1 teaspoon of salt, 1/2 teaspoon of MSG, and 1 heaped teaspoon of cornflour to the chicken in the bowl. Mix well to ensure all chicken pieces are coated.

In a separate bowl, prepare the batter by whisking together 150 grams of self-raising flour, 1/2 teaspoon of bicarbonate of soda, 1 teaspoon of salt, 100 ml of water, and 100 ml of milk. Whisk until the batter is smooth and thick enough to properly coat the chicken.

Heat oil in a deep pan or wok to 170°C (340°F).

Dip the seasoned chicken pieces into the prepared batter, making sure each piece is thoroughly coated. Carefully drop the battered chicken pieces into the hot oil.

Cook the chicken balls for 5-6 minutes, or until the internal temperature of the chicken reaches at least 75°C (167°F) and they are golden orange. Work in batches if necessary to avoid overcrowding the pan.

Once cooked, remove the crispy chicken balls from the oil and drain them onto some kitchen paper to remove excess oil.

Serve the crispy chicken balls immediately along with a portion of fried rice and sweet and sour sauce.
