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Sweet & sour chicken balls

Sweet and sour sauce with chicken balls and chopsticks

Sweet & sour chicken balls

Name: Sweet & sour chicken balls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 125g plain flour; 2 tsp baking powder; 2 eggs; 160ml semi-skimmed milk; 1 tbsp groundnut oil plus extra for deep-frying; 4 chicken breasts cut into 3cm cubes; 240ml orange juice; 3 tbsp caster sugar; 1 tbsp tomato purée; 1 tbsp tomato ketchup; 3 tbsp white wine vinegar; 3 tbsp cornflour, mixed with 6 tbsp water

Kwoklyn Wan

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.8 out of 5.17 ratingsRate

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Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible

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Ingredients

Nutrition

Units:

MetricUS

125g plain flour
2 tsp baking powder
2 eggs
160ml semi-skimmed milk
1 tbsp groundnut oil

plus extra for deep-frying
4 chicken breasts

cut into 3cm cubes

For the sweet & sour sauce

240ml orange juice
3 tbsp caster sugar
1 tbsp tomato purée
1 tbsp tomato ketchup
3 tbsp white wine vinegar
3 tbsp cornflour, mixed with 6 tbsp water

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Nutrition: per serving

kcal554
fat18g
saturates3g
carbs58g
sugars23g
fibre1g
protein38g
salt2.06g

Method

step 1

First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
step 2

Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
step 3

Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
step 4

Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

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Overall rating

A star rating of 3.8 out of 5.17 ratings

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