Sweet and sour chicken balls
Discussion
Not my own recipe, but my favourite one. Takes a little bit of preparation, but is quite easy overall. This is for sweet and sour chicken pieces, but for balls, just make chicken meatballs...i cant see why it would end up much different.
for two:
500g chicken breast
lots of peanut (groundnut) oil or vegetable oil for deep frying
batter:
2 eggs
half a cup of corn starch (i.e. very fine white cornflour)
marinade:
big pinch of salt
a good glug (about a Tbsp) of rice wine or sherry
sauce:
3 tablespoons sugar
2 tablespoons chinese black vinegar
1 teaspoon soy sauce
4 teaspoons cornstarch
flavourings:
green parts of 3 spring onions, chopped into crunchy lengths about an inch long
3 cloves minced garlic
a thumb of minced ginger
3/4 cup of chicken stock
1 teaspoon sesame oil
how to make:
cut the chicken into thin slices, then thin bite size strips. marinate with the Marinade ingredients for 30 mins.
mix the Sauce ingredients in a small bowl. They should taste sweet-and-sour. You can adjust with more sugar/vinegar to your taste.
in another bowl, mix the batter. you want quite a thick batter, not a thin pancake batter.
in your wok or a big deep pan, get about 400ml of oil very hot for deep frying. mix the chicken strips with the batter, then fish out with chopsticks and carefully drop into the oil. They will sizzle fiercely. keep seperated with the chopsticks to prevent sticking or globs of batter, and cook for 3 minutes (probably in batches depending on the size of your wok and how fast you work).
dry on a pile paper towels, then when all are done, get the oil in the work really hot again, and give the lot another quick deep fry until golden and crispy. fish out with a sieve spoon to drain the oil, and place in the serving bowl.
get a clean wok hot and add 3 tablespoons clean oil. stir fry the garlic and ginger, moving around the pan. add the chicken stock and bring to the boil. when simmering, add the Sauce ingredients. the cornstarch in the Sauce mix will start to thicken your sauce.
finally, add the spring onions and the splash of sesame oil, pour over the chicken in your serving dish, stir, and serve with rice.
for two:
500g chicken breast
lots of peanut (groundnut) oil or vegetable oil for deep frying
batter:
2 eggs
half a cup of corn starch (i.e. very fine white cornflour)
marinade:
big pinch of salt
a good glug (about a Tbsp) of rice wine or sherry
sauce:
3 tablespoons sugar
2 tablespoons chinese black vinegar
1 teaspoon soy sauce
4 teaspoons cornstarch
flavourings:
green parts of 3 spring onions, chopped into crunchy lengths about an inch long
3 cloves minced garlic
a thumb of minced ginger
3/4 cup of chicken stock
1 teaspoon sesame oil
how to make:
cut the chicken into thin slices, then thin bite size strips. marinate with the Marinade ingredients for 30 mins.
mix the Sauce ingredients in a small bowl. They should taste sweet-and-sour. You can adjust with more sugar/vinegar to your taste.
in another bowl, mix the batter. you want quite a thick batter, not a thin pancake batter.
in your wok or a big deep pan, get about 400ml of oil very hot for deep frying. mix the chicken strips with the batter, then fish out with chopsticks and carefully drop into the oil. They will sizzle fiercely. keep seperated with the chopsticks to prevent sticking or globs of batter, and cook for 3 minutes (probably in batches depending on the size of your wok and how fast you work).
dry on a pile paper towels, then when all are done, get the oil in the work really hot again, and give the lot another quick deep fry until golden and crispy. fish out with a sieve spoon to drain the oil, and place in the serving bowl.
get a clean wok hot and add 3 tablespoons clean oil. stir fry the garlic and ginger, moving around the pan. add the chicken stock and bring to the boil. when simmering, add the Sauce ingredients. the cornstarch in the Sauce mix will start to thicken your sauce.
finally, add the spring onions and the splash of sesame oil, pour over the chicken in your serving dish, stir, and serve with rice.
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