100g self-raising flour
1 tsp baking powder
1 tsp Wing Yip Light Soy Sauce
2-3 tbsp cornflour
2 chicken breasts
1 x 185ml jarz Wing Yip Sweet and Sour Sauce
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.
Dice the chicken breasts into approximately 1inch cubes.
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.
Dip the chicken breast pieces in cornflour before dipping into the batter and then add to the wok or fryer.
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.
Drain on kitchen paper after they’ve been taken out of the oil.
Whilst the chicken balls are frying, gently heat the sweet and sour sauce in a small saucepan.
Once all the chicken has been cooked serve with the sweet and sour sauce on the side.
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.