Sweet 'n'Sour Crispy Chicken

You can watch me make this dish on

     

' Crispy chicken balls have , in the past few years become associated with Chinese takeaway food. And lets be fair about it, when it comes to iconic Chinese grub , what could be better than these and some egg fried rice. ? ' 

For this recipe you are going to need a quality crispy batter mix , this is almost the key to this dish along with a delicious Sweet 'n' Sour sauce. 

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Ingredients

  • 1 - 2 Chicken Breast (20 balls approx.) 

For the batter : 

  • 4 oz Plain flour
  • 50 ml Olive oil
  • 25 ml water
  • 125 ml lager (beer) 

For the Sauce :   

  • 4 tablespoons of pineapple juice (60 ml)
  • 4 tablespoon white wine vinegar (60 ml)
  • 40 g Soft brown Sugar
  • 8 tablespoons of ketchup (120 ml )
  • 4 tablespoon of light soy sauce (60 ml)
  • 2 teaspoons cornflour
  • Splash of water


Method

For the Batter: 

  • Sieve the flour into a mixing bowl, then add the oil and water.
  • Mix this together with a fork for a few minutes.
  • Add the larger (beer) and mix well with a whisk or fork until you get a nice batter.

For the Sauce :

  • In a small pan , starting with the pineapple juice. Add together the Pineapple juice , Vinegar , Ketchup , Sugar and Soy Sauce.
  • Mix together and bring to the boil.
  • Mix the cornflour with some water to form a thin paste.
  • When the ingredients are simmering , add the cornflour mix a little at a time mixing continually until the mixture is at the right consistency.

For the Chicken balls: 

  • Cut your chicken breasts into medium size cubes , you should get about 8 - 10 out of each breast.
  • Put some cornflour into a container and add the diced chicken to it , cover the container with the lid and shake it until the chicken is fully coated in the cornflour.
  • In a wok or a chip pan , make sure that you have enough vegetable oil to comfortably cover the chicken balls, so that they can float when cooked. Get this oil to around 180 c (No hotter).
  • Take the diced chicken out of the cornflour and totally submerge and coat in your batter mix.
  • Then with a spoon , one at a time drop the chicken into the oil. Leaving a few seconds between each one so the do not stick together.
  • Let them fry for around 10 minutes or until the batter is a nice golden colour. The balls will float when the chicken inside is cooked. (Always check with a temperature probe , they should be above 63 c (75 c  is good)  

 ' Serve this with some egg fried rice and spring rolls... '