If I was ever to end up on death row (I don’t discount the possibility), I would choose sweet and sour chicken balls for my last meal. They are neither nutritious or authentic chinese cuisine, but to me they are culinary heaven. A delicious piece of chicken wrapped in a glorious thick batter and smothered in a grotesquely orange sweet and sour sauce. This is my number one choice for comfort food. Sadly in Korea these delightful delicacies do not exist, and believe me I have looked. My yearly visit home is no longer enough to satisfy my lust and I have finally cracked and made them myself.
I’m so amazed by the results I can’t believe I never tried it before. They are just as good as the ones back home. As soon as I crack the sauce I’m golden.
2 teaspoons of baking powder
2/3 cup of milk
1 tablespoon of oil
1 teaspoon of salt
2 chicken breasts (you could also use pork or king prawns)
900ml of soybean oil for frying
First you need to cook your chicken breasts, by frying or boiling them. The chicken will not have long enough to cook when you deep fry them so pre cook the chicken first and chop into small pieces. Heat up the oil to 365 degrees fahrenheit If you have an electric ring this will take a while but if you have a gas one it should heat up quite quickly. If you don’t have a thermometer the oil is hot enough when a drop of batter sizzles at the top instead of floating to the bottom.
To make the batter combine the dry ingredients in a bowl. Mix the eggs and milk then add to the flour mixture. Beat until smooth, then add a tablespoon of oil. When the oil is hot enough take the chicken pieces and dip them in the batter and put them into the frying pan. Don’t cook more than 4 at once as overcrowding the pan will lower the temperature of the oil, making them greasy. You may need to turn them to make sure the batter cooks evenly. When the batter is golden brown remove from the oil and strain on kitchen paper. When they are are all finished serve with sweet and sour sauce and devour. Voila chinese chicken heaven.