How Chinese Chefs Cook Chicken Balls with Sweet & Sour sauce 🍗 Mum and Son Professional Chefs

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.

Start by preparing the sweet and sour sauce.

Add water to a saucepan.

Pour in white vinegar.

Add a small amount of quadruple concentrated orange squash for citrus flavor.

Add ketchup, sugar, and salt to the mixture.

Sprinkle in MSG and optional red food coloring for vibrancy.

Mix the ingredients together and heat on high until boiling for about 1-1.5 minutes until dissolved.

Let the sauce cool and store in the fridge for up to a week, thickening with potato starch when needed.

Prepare chicken breast by cutting it into 3 cm by 3 cm chunks.

Season the chicken pieces with a pinch of salt, black pepper, and optional baking soda, then mix and let rest in the fridge for 20 minutes.

In a tray, add self-raising flour, salt, MSG, and black pepper for seasoning.

Coat the chicken pieces in the seasoned flour to ensure the batter sticks later.

Heat oil for frying before making the batter to ensure it’s hot when ready to fry.

In a bowl, add self-raising flour and lukewarm water (around 35°C) to create a batter.

Pour the water into the flour gradually until the mixture is gloopy, without worrying about lumps.

Once the batter is ready, coat the chicken pieces in the batter and fry in hot oil until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens