Crispy Chicken Balls with Sweet & Sour Sauce
Ingredients
- 2 egg whites
- 4 tablespoons soysauce
- 2 cloves garlic (crushed)
- 4 chicken breasts
- 200 grams potato flour
- oil for frying
- 2 tablespoons sesame oil
- 2 tablespoons grapeseed oil
- 1 medium onion
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 3 spring onions
- 1 teaspoon ginger (finely chopped)
- 5 tablespoons tomato ketchup
- 4 tablespoons rice vinegar
- 4 tablespoons caster sugar
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 200 ml chicken stock
- 1 tablespoon cornstarch (heaped)
Instructions
- Clean chicken breasts and cut into 1-2 cm pieces. Whisk egg whites, garlic and soy sauce and marinade the chicken pieces for at least 1 hour. In the meantime, prepare the ingredients for the sauce. Peel the onion and cut into 1 cm pieces, then cut the peppers and spring onions into thin strips.
- Heat plenty of oil in your fryer or a deep pan on the stove. Roll the chicken pieces in potato flour so they’re evenly covered. Shake off any excess.
- To prepare the sauce, heat sesame and grape seed oil in a wok or other suitable pan, fry the onions for 2 minutes until just softening. Add ginger, spring onions and pepper medley and continue to fry for 2 minutes. Stir in the tomato ketchup, vinegar, soy sauce, sugar and corn starch and pour over the chicken stock. Season with salt and leave to thicken.
- In the meantime, fry the chicken pieces in the hot oil for about 10 minutes until crispy and browning. Just before serving, fold into the sweet & sour sauce and offer with fluffy steamed basmati rice.
