Sweet & Sour Chicken Balls (Takeaway Style)

400g chicken thigh (cut into chunks)
Vegetable oil (for frying)

The Batter
100g plain flour
80g cornflour
Pinch salt
Pinch pepper
Cold fizzy water or beer (approx. 150ml)

The Sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
3 tablespoons sugar
Splash water or beer

PREPARATION

1. Cut chicken into bite-sized chunks, ensuring even sizing so they cook evenly and stay juicy during frying.
2. In a bowl, mix plain flour, cornflour, salt and pepper, then gradually add cold fizzy liquid, whisking until you get a thick pancake-like batter.
3. Heat oil to medium-high and test with a small drop of batter—it should sizzle and float immediately.
4. Coat each piece of chicken thoroughly in the batter, ensuring it is fully covered before carefully placing into the oil one at a time.

COOKING

1. Fry in batches for 3–4 minutes until lightly golden and cooked through, then remove and drain.
2. Increase oil temperature and return chicken for a second fry for 30–60 seconds until crispy and golden brown.
3. In a wok, combine ketchup, vinegar, sugar and a splash of liquid, then bring to a boil over high heat.
4. Allow the sauce to bubble and reduce slightly until it thickens into a glossy, syrupy consistency.
5. Add the fried chicken balls into the sauce and toss quickly to coat evenly without softening the batter.
6. Serve immediately while hot and crispy.

School of Wok Tips

• Use cold fizzy liquid for a lighter, crispier batter.
• Double fry for maximum crunch.
• Don’t overcrowd the oil—cook in batches.
• Toss quickly in sauce to keep the coating crisp.

FAQs

Why use beer or soda water?
The carbonation creates a light, airy batter.

Can I use chicken breast?
Yes, but thigh is juicier and more flavourful.

Why double fry?
It removes moisture and gives a crispier finish.