Ingredients
100g self-raising flour
1 tsp baking powder
125ml water
1 tsp Wing Yip Light Soy Sauce
2-3 tbsp cornflour
2 chicken breasts
1 x 185ml jarz Wing Yip Sweet and Sour Sauce
Cooking Method
Step 1
Mix together the self-raising flour and baking power. Add the water a little at a time until you have a smooth batter which is the consistency of double cream. Then add the light soy sauce and mix well.
Step 2
Dice the chicken breasts into approximately 1inch cubes.
Step 3
Heat the oil in a wok of deep fryer to 180c, ensuring that your wok or fryer is deep enough to full submerge the chicken balls.
Step 4
Dip the chicken breast pieces in cornflour before dipping into the batter and then add to the wok or fryer.
Step 5
Ensuring not to overcrowd the wok or fryer cook 6 or 7 chicken balls at a time until they are golden brown in colour. You may need to turn the chicken balls every minute or so and should take 4-5 minutes to cook.
Step 6
Drain on kitchen paper after they’ve been taken out of the oil.
Step 7
Whilst the chicken balls are frying, gently heat the sweet and sour sauce in a small saucepan.
Step 8
Once all the chicken has been cooked serve with the sweet and sour sauce on the side.
Step 9
Serving Suggestion: Serve with light soy sauce or sweet chilli sauce as alternate dips, or with fried rice or noodles as part of a buffet style meal.
