Crispy Chicken Balls (Print Version)
# Ingredients:
→ Sweet and Sour Sauce Ingredients
01 -
1/2 teaspoon salt
02 -
1 1/2 teaspoons cornstarch
03 -
2 tablespoons vinegar
04 -
1 tablespoon lemon juice
05 -
6 tablespoons brown sugar (or white sugar)
06 -
3 tablespoons ketchup
07 -
1/2 cup water
→ Chicken Ball Mixture
08 -
Neutral oil for frying
09 -
3-4 chicken breasts, cut into 1-inch chunks
10 -
1 1/2 cups cold water
11 -
1 teaspoon coarse kosher salt
12 -
2 teaspoons baking powder
13 -
1 tablespoon sugar (or honey)
14 -
1 cup all-purpose flour
15 -
1 cup cornstarch
# Instructions:
01 -
Stir all the sauce ingredients together in a small pot and heat until it starts boiling. Take it off the stove and leave it to cool. Stash leftovers in the fridge for up to 14 days.
02 -
In a big bowl, combine flour, cornstarch, baking powder, sugar, and salt. Pour in the cold water while mixing until smooth-ish. The batter should cling to the chicken but still drip slowly off.
03 -
Coat chicken pieces in the batter completely. Shake off extra batter, then dunk them gently in hot oil. Fry about 8-10 pieces at a time for 3-4 minutes per side until golden.
04 -
Move fried chicken to a wire rack to remove any extra oil. Serve warm with the sweet and sour sauce.
# Notes:
01 -
Don’t fry the chicken for too long to keep it from drying out.
02 -
Using cold water makes the batter light and crispy.
03 -
You can make the sweet and sour sauce ahead and store it in the fridge.