These battered chicken balls are so quick and easy to make and go really well dipped in sweet and sour sauce.  Make sure you make enough as they will go very quickly….

Ingredients:

For the chicken

• 2 chicken breast, cut into bitesize chunks
• Pince of salt
• Pinch of white pepper
• 1 tbsp self-raising flour

For the batter

• 100g self-raising flour
• ¹/₂ tsp salt
• 100ml cold water
• ¹/₂ tsp sesame seed oil

Method:

• Cut the chicken into bitesize chunks and season with a pinch of salt and pepper. Add 1 tbsp of self-raising flour, coat the chicken all over and set aside.
• To make the batter, in a large bowl add the self-raising flour and salt together. Add 100g of water to the flour and mix together so there are no lumps. Add the sesame seed oil and stir.
• Heat the deep fat fryer to 170º, once the oil is hot enough dip each chicken piece into the batter and then pop into the fryer and keep repeating.  Do not pack the fryer too much with the chicken balls as they need to move around so you may need to do this in batches.
• Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave for an extra 1-2 minutes. Top tip: If after a minute or two it might be worth checking that your chicken balls have not stuck to the bottom of the frying basket, if so, you will need to unstick them.  They are generally cooked once they start floating. 
• Once all the chicken balls are cooked, serve alongside some sweet and sour sauce.

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