Chinese Take-Out Style Sweet and Sour Chicken Balls

Ironically one of the things we miss the most about the west is asian food, particularly Chinese takeout. Whilst in Korea they have their own version of Sweet and Sour, nothing can compare to the western takeout's "radioactive red" sauce. The sauce is terrible for your health but is easy to make and tastes amazing. If you didn't know, the red colour comes from ketchup.

As for the chicken balls I recommend making a huge batch and freezing them in ziplock bags. This recipe freezes very well with the chicken reheating to a crisp after 15-20 minutes in a 200C oven. As a guide, allow for 150g of chicken per serving.

Chinese Take-Out Style Sweet and Sour Chicken Balls
Serves 4

Chicken Balls

Ingredients
600g chicken breast, cut in to bite size pieces
1.5 cups plain flour
5T Cornstarch
1.25t salt
5 eggs
3.5T water

Canola oil for frying

Method

Mix all ingredients together (except for chicken and oil) in a bowl. When well mixed add the chicken pieces.

Heat the oil in a wok to about 190C. Add chicken in batches and cook until golden (4-5 minutes)

Allow to drain on kitchen paper.

The chicken is now ready to be served, or can be frozen in ziplock bags. To reheat, cook from frozen for 15-20 mins in a 200C oven.

Sweet and Sour Sauce

Ingredients

0.5C tomato ketchup
1t soy sauce
0.3C white vinegar (or apple vinegar)
0.5C brown sugar
1C white sugar
2t thai red chili sauce (optional)

0.75C unsweetened pineapple juice
2T cornstarch (can be varied according to taste)

Method

Mix ketchup, soy sauce, vinegar, sugars and chili sauce (if using) together in a saucepan. Heat gently on a low heat until the sugar has completely melted.

In the meantime mix the pineapple juice and cornstarch. Add to the other ingredients and stir on a low heat until the sauce reaches your desired consistency.