How to make SWEET AND SOUR CHICKEN BALLS

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is healthier with no added sugars.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Cut chicken fillet into 11 pieces, each about the same size.

Sprinkle half teaspoon of salt over the chicken and spread it evenly.

Sprinkle half teaspoon of sugar over the chicken and spread it evenly.

Sprinkle half teaspoon of MSG over the chicken and spread it evenly.

Sprinkle half teaspoon of chicken powder over the chicken and spread it evenly.

Add 1 tablespoon of potato starch to the chicken and mix thoroughly.

Let the chicken rest for about half an hour to absorb the flavors.

Heat the oil until it reaches above 160 Celsius, then lower the heat slightly.

Coat each piece of chicken with the butter mixture before frying.

Carefully place the coated chicken into the hot oil without touching it immediately to allow the butter to set.

Once the chicken is set, gently separate any pieces that stick together and press them down for even cooking.

Remove the first batch of chicken once they are browned, placing them on a paper towel to drain excess oil.

Clean the oil before adding the next batch of chicken to fry.

After frying the second batch, return all the chicken to the hot oil for final cooking to ensure crispiness.

Shake the chicken gently in the oil to cook evenly and achieve a golden color.

Once cooked, remove the chicken and place it on a plate, noting the crispy sound when cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens