Friday nights just wouldn’t be the same without these balls of chicken loveliness.
- Preparation times: 10 minutes
- Cooking times: 15 minutes
- Serves: 4
- 125 g (1 cup) plain (all-purpose) flour
- 2 tsp baking powder (soda)
- 1 tsp salt
- 2 eggs
- 160 ml (⅔ cup) semi-skimmed milk
- 1 tbsp groundnut oil, plus enough for deep-frying
- 4 chicken breast fillets, cut into 3 cm (1¼in) cubes
For the sweet and sour sauce
- 240 ml (1 cup) orange juice
- 3 tbsp sugar
- 1 tbsp tomato purée
- 1 tbsp tomato ketchup
- 3 tbsp white wine vinegar
- 3 tbsp cornflour (cornstarch) mixed with 6 tbsp water
First make the sauce – put all the ingredients, apart from the cornflour mixture, into a large saucepan over a medium heat. Bring to the boil and then simmer for 5 minutes. Slowly pour the cornflour mixture into the sauce a little at a time, stirring continuously, until you have the desired consistency, then take off the heat and set to one side.
Mix the flour, baking powder and salt in a large bowl. In a separate bowl, beat the eggs, milk and the 1 tablespoon of oil together. Pour the wet mixture into the flour and mix well to create a smooth paste. Add the chicken and mix, making sure each piece is thoroughly coated.
Heat oil to 170°C (345°F) in a deep-sided saucepan or wok, ensuring you have enough oil in the wok so that the chicken will fry without touching the bottom. Carefully lower the chicken into the oil one piece at a time and fry in batches of 5 pieces for about 5–6 minutes, until golden brown and cooked thoroughly. If you have a food probe thermometer the internal temperature should reach 78°C (175°F). Remove the chicken from the oil and drain on a wire rack or on a plate lined with kitchen paper. Repeat until you’ve fried all the chicken, then serve with the sweet and sour dipping sauce.
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