Ingredients

• 2 large chicken breasts cut into bite sized pieces
• 1 tsp. salt
• ½ tsp. seasoning
• 1 heaped tsp. cornflour

 Batter:

• 150g self-raising flour
• ½ tsp. bicarbonate of soda
• 1 tsp. salt
• 100ml water
• 100ml milk

Sweet and sour sauce:

• 2 tbsp. Tomato Ketchup
• 2 tbsp. sweet chilli sauce
• 2 tbsp. Dark soy sauce
• 50ml Rice wine vinegar
• 50g caster Sugar
• 50ml Orange juice

Method

1. To make the sweet and sour sauce, combine all of the ingredients in a pan and bring up to a boil stir until all of the ingredients are incorporated.
2. Pop the chicken into a bowl, along with the seasoning and cornflour, then mix well. Make the batter by whisking together the flower, bicarbonate of soda, salt, water and milk. Dip the chicken into the batter and then straight into oil heated to 170c. Cook the chicken balls for 5-6 minutes or until the internal temperature of the chicken reaches at least 75c. drain onto some kitchen paper. Served the crispy balls along with a portion of fried rice and the sweet-and-sour sauce.