Chicken balls in sweet & sour sauce

Name: Chicken balls in sweet & sour sauce
Total time: 35 min
Yield: 4 portioner
Cuisine: Asiatiskt
Ingredients: 500 g boneless; 4 garlic cloves finely grated or crushed; 2 tbsp ginger grated; 2 spring onions finely chopped; 1 pinch ground white pepper; 50 ml Shaoxing rice wine or dry sherry; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp toasted sesame oil; 1 egg beaten; 3 tbsp cornflour; 100 ml rapeseed oil; 100 ml cold vegetable stock; 50 ml pineapple juice from a can; 1-2 tbsp light soy sauce; 1 tbsp ketchup; 2 tbsp clear rice vinegar; 2 tbsp golden syrup; 1 tbsp cornflour; 1 garlic clove finely chopped; 2.5cm piece ginger finely grated; 1 red onion peeled; 1 red chilli deseeded and finely chopped; chilli sauce (optional)

Crispy fried chicken meatballs coated in a rich sweet and sour sauce, perfect for a fakeaway supper. The meatballs can be pre-cooked and frozen for later use.

4 portioner 35 min mediumAsiatiskt

Ingredienser

500 g boneless (skinless chicken thighs)
4 garlic cloves finely grated or crushed
2 tbsp ginger grated
2 spring onions finely chopped
1 pinch ground white pepper
50 ml Shaoxing rice wine or dry sherry
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 egg beaten
3 tbsp cornflour
100 ml rapeseed oil
100 ml cold vegetable stock
50 ml pineapple juice from a can
1-2 tbsp light soy sauce
1 tbsp ketchup
2 tbsp clear rice vinegar
2 tbsp golden syrup
1 tbsp cornflour
1 garlic clove finely chopped
2.5cm piece ginger finely grated
1 red onion peeled (sliced to make crescent moons)
1 red chilli deseeded and finely chopped
chilli sauce (optional)

Gör så här

Tip the chicken thighs into a food processor and blitz until a fine paste forms.

Tip into a large bowl along with the garlic, ginger, spring onions, white pepper, Shaoxing rice wine, both soy sauces, sesame oil, egg, cornflour and ½ tsp salt.

Stir to combine well.

Using wet hands, take a medium golf ball-sized mound and roll into a ball.

Set aside on a plate and repeat until all the mixture is used.

Chill for at least 30 mins, and reshape if needed before cooking.

Pour the rapeseed oil into a large wok or saucepan and put over medium high heat.

Slowly add the meatballs into the oil and brown until golden, cooking for 8-10 mins, turning halfway.

Lift the chicken balls out and set aside.

Meanwhile, make the sweet and sour sauce by pouring the vegetable stock, pineapple juice, soy sauce, ketchup, vinegar, golden syrup and cornflour into a jug and mixing well.

Pour all the oil from the pan into a heatproof bowl.

Set the pan back over high heat until smoking, then drizzle in 1 tbsp of the drained oil.

Give the oil a swirl and add the garlic, ginger, onion and red chilli.

Stir-fry for 1 min, until the onion starts to caramelise.

Add some pineapple chunks from the can, then pour in the sweet and sour sauce and bring to the bubble.

Cook until the sauce has deepened in colour, reducing for 15 secs.

Add the chicken balls back in, gently coat in the sauce and reduce the heat to serve.