Sweet and Sour Chicken Balls

    Sweet and Sour Chicken Balls


    6 people made this

    Lovely chicken nuggets, deep fried in batter and served with sweet and sour dipping sauce. Perfect party finger food.

    Serves: 2 

    • Batter
    • 100g self-raising flour
    • 4 tablespoons cornflour
    • 1 tablespoon caster sugar
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon garlic salt
    • black pepper, to taste
    • 1/2 cup water, or as needed
    • Sauce
    • 200ml tomato sauce
    • 1 tablespoon rice vinegar
    • 4 tablespoons caster sugar
    • 1 teaspoon water
    • salt and pepper, to taste
    • Chicken balls
    • vegetable oil, for deep frying
    • 225g chicken tenders, cubed
    • 1 heaping tablespoon cornflour
    • spring onions, to garnish

    Preparation:10min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:1hour 

    1. Preheat oven to 150 degrees C.
    2. In a mixing bowl, combine all the dry batter ingredients and mix. Add the water bit by bit, stirring, until you have a thickish batter a bit thicker than pancake batter. Whisk and set aside 30 minutes.
    3. Meanwhile, in a saucepan add all the ingredients for the sauce and heat through. Bring to a simmer then turn down to keep warm while cooking the chicken.
    4. Heat the oil in a wok. Toss the chicken chunks with the cornflour and shake off excess. Whisk the batter again and add the chicken to the batter.
    5. When the oil is ready (test with a drop of batter), add 1/2 the chicken pieces, stirring so they don't stick together. Make sure the oil is not too hot so they don't burn before the chicken is cooked. When cooked, remove the chicken pieces with a slotted spoon and place on a non-stick oven tray.
    6. Repeat with remaining chicken. Serve with the sauce on the side.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate