Sweet and Sour Chicken Balls
Sweet and Sour Chicken Balls
Ingredients
For the Chicken
- 2 chicken breasts, large, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon MSG
- 1 heaped teaspoon cornflour
For the Batter
- 150 grams self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 100 ml water
- 100 ml milk
For Serving
- as needed oil, for frying
- as needed sweet and sour sauce, for serving
- as needed fried rice, for serving
Instructions
- 1
Cut the 2 large chicken breasts into bite-sized pieces and place them into a bowl.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
Heat oil in a deep pan or wok to 170°C (340°F).
⏱️ 5 min•🌡️ 170
- 5
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.
⏱️ 5 min•🌡️ 170
- 6
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.
⏱️ 6 min•🌡️ 170
- 7
Once cooked, remove the crispy chicken balls from the oil and drain them onto some kitchen paper to remove excess oil.
⏱️ 1 min
- 8
Serve the crispy chicken balls immediately along with a portion of fried rice and sweet and sour sauce.
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Chicken Balls
For the Chicken
- 2 chicken breasts, large, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon MSG
- 1 heaped teaspoon cornflour
For the Batter
- 150 grams self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 100 ml water
- 100 ml milk
For Serving
- as needed oil, for frying
- as needed sweet and sour sauce, for serving
- as needed fried rice, for serving
Instructions
- 1
Cut the 2 large chicken breasts into bite-sized pieces and place them into a bowl.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
Heat oil in a deep pan or wok to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 5
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.
⏱️ 5 min•🌡️ 170 - 6
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.
⏱️ 6 min•🌡️ 170 - 7
Once cooked, remove the crispy chicken balls from the oil and drain them onto some kitchen paper to remove excess oil.
⏱️ 1 min - 8
Serve the crispy chicken balls immediately along with a portion of fried rice and sweet and sour sauce.