Gluten-Free Sweet and Sour Chicken Balls
These Gluten-Free Sweet and Sour Chicken Balls are a great allergen-free replacement for the beloved British Chinese takeaway favourite. Made in less than 30 minutes it's sure to be a family favourite.
- Contains Eggs
- Contains sesame
- Contains milk
Ingredients
- 3oz gluten-free plain flour
- 4 tbsp cornflour
- 2 tsp sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp garlic powder
- Pinch sea salt and pepper
- 4oz of cold milk or sparkling water
- 1 egg, beaten
- 2 x 6.2oz chicken breasts, skinless && boneless, cut into 3cm cubes
- 17fl. oz groundnut oil
- 2 x 2.8oz sweet and sour sauce sachets, divided
- Toasted sesame seeds, to serve
- Finely sliced spring onion, to serve
- Thermometer
Instructions
Step 1
Mix all of the dry ingredients in a bowl then gradually add the milk or water, whisking into a thick paste. Whisk in the beaten egg. Add the chicken, coat evenly in the batter and leave to stand for 10 minutes.
Step 2
Add groundnut oil to NINJA wok and place over a medium heat. Heat oil to 160°C.
Step 3
Carefully spoon balls of the batter into the hot oil. Cook for 6 minutes, turning once, the balls will be puffed and golden brown. With a slotted spoon, remove balls onto a kitchen paper-lined plate. Repeat until the mixture is used up. You will likely be able to do this in 2 batches.
Step 4
Pour one sachet of sweet and sour sauce over the chicken balls and stir together until evenly coated. Top with toasted sesame seeds and sliced spring onions if desired. Serve immediately with remaining sweet and sour sauce for dipping.