Crispy Chicken Balls (Print Version)

# Ingredients:

→ Sauce Ingredients

01 - 1 tablespoon lemon juice

02 - 2 tablespoons vinegar

03 - 6 tablespoons brown or white sugar

04 - 1/2 teaspoon salt

05 - 1/2 cup water

06 - 1 1/2 teaspoons cornstarch

07 - 3 tablespoons ketchup

→ Batter and Chicken

08 - 2 teaspoons baking powder

09 - 1 cup all-purpose flour

10 - 1 1/2 cups cold water

11 - 1 cup cornstarch

12 - 1 tablespoon sugar or a drizzle of honey

13 - Neutral oil for frying

14 - 1 teaspoon kosher salt, coarse

15 - 3-4 chicken breasts, cut into 1-inch chunks

# Instructions:

01 - Stir everything for the sauce together in a small pan. Bring it all to a boil, then take it off the heat. Once cooled, you can chill it in the fridge for up to 14 days.

02 - Grab a big bowl and mix cornstarch, flour, baking powder, sugar, and salt. Pour in cold water, stirring until most of the lumps are gone. The batter should coat chicken and drip off slowly.

03 - Drop each piece of chicken into the batter, fully covering it. Let the extra batter drip back into the bowl, then lower into hot oil carefully. Fry 8-10 pieces at a time for 3-4 minutes per side until crunchy and golden.

04 - Set the fried chicken on a wire rack so the oil can drain. Serve it hot with the sweet and sour dipping sauce.

# Notes:

01 - Don't fry too long, or the chicken could dry out, especially breast meat.

02 - Cold water helps make the coating super crispy and light.

03 - The sauce can go in the fridge ahead of time and keeps well.

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