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Sweet and Sour chicken balls

Mar 12, 2013   //   by . Recipe section Recipes  //  No Comments

This is a relatively healthy, but delicious version of the classic sweet and sour chicken takeaway. I was surprised at how easy and tasty this is. It is my wife’s favourite from the local chinese restaurant, and met up to her high standards.

Sweet and Sour chicken balls

By Grigor Published: March 12, 2013

  • Makes: 4 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

This is a relatively healthy, but delicious version of the classic sweet and sour chicken takeaway. I was surprised at how easy and tasty this is. It is my wife's favourite from the local chinese restaurant, and met up to her high standards.

Ingredients

Instructions

  1. Mix the flour, baking powder and salt together, the slowly whisk in the water and sesame oil until you have a smooth batter. Set this aside in the fridge for about 30 mins. now set aside and keep warm whilst you do the sauce.
  2. Heat a generous amount of oil in a deep wok, or pan. Dust the chicken pieces in the cornflour and pepper mix, then coat evenly in the batter. Now carefully place the chicken pieces in teh hot oil and cook for about 4-5 minutes, until crisp and golden. Once cooked, remove with a slotted spoon, set aside and keep warm whilst you do the sauce.
  3. Heat 2 tbsp of groundnut oil in a frying pan, add the green pepper and onion, and fry for 2 mins until it starts to soften, then add the pineapple and mix it all together.
  4. Now add the sugar, trying to spread it evenly across the pan, let it caramelize for 2-3 mins, try not to stir, but don't let it burn. When you have a nice caramel add the vinegar, stir well.
  5. Now remove from the heat, stir well and then add the tomato sauce and soy sauce, stir again, and add some water if it is too thick for your liking.
  6. You can either add the chicken balls to the sauce or use it as a dipping sauce. Serve straight away, and enjoy whilst hot.

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Sweet and Sour chicken balls 4 out of 5 based on 1 ratings.

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