Sweet and Sour Chicken Balls

400g skinless, boneless chicken thighs 

Salt and white pepper to taste

For the batter

110g plain flour
20g cornflour
200-250ml very cold beer or soda water

The Sauce

4 tablespoons tomato ketchup

4 tablespoons white rice vinegar or white wine vinegar

4 tablespoons granulated sugar

In a bowl, sieve the flours and salt and pepper together, then add the beer/ soda water and mix well with whisk until a smooth batter is formed. 

Cut the chicken thighs into cubes, season with salt and pepper, then pat dry and dip each chicken cube into the batter.

Mix the sauce ingredients together in a small prep bowl or ramekin.

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Carefully cook the battered chicken in the oil for 4 minutes. Place the chicken pieces in one at a time rather than dumping them all in. Be careful not to overfill the wok. Take the pieces out, drain the excess oil on a kitchen towel, and get the wok back up to a high heat. Now you can toss all the pieces back in for a quick second fry. Fry until golden and crispy. 

Now clean the wok out, leaving just a little oil behind. Pour the sauce in and allow to boil until thickened. Toss the chicken pieces in and coat them with the sauce. Enjoy!