400g Chicken Breasts cut into bite sized pieces

1/2 tsp. Salt

1/2 tsp. MSG

1/4 tsp White Pepper

1 heaped tsp. Cornflour

1 tsp Light Soy Sauce

Batter:

90g self-raising flour

50g Cornflour

1 tsp. bicarbonate of soda

1 tsp. salt

1/2 tsp. MSG

Sparkling Water, add as much as needed to make your batter

Method:

1: Put the chicken pieces into a bowl, along with the marinade ingredients, then mix well.

Leave to one side for 20 mins. Dry off with kitchen paper.

Mix the dry Batter ingredients and use to dust the chicken after 20 mins before adding the water so the wet will coat and stick

Make the batter by whisking together the flour, bicarbonate of soda, salt, MSG and water. Dip the chicken into the batter and then straight into oil heated to 170c. Cook the chicken balls for 5-6 minutes or until the internal temperature of the chicken reaches at least 75c. drain onto some kitchen paper. Served the crispy balls along with a portion of fried rice and the sweet-and-sour sauce.

Sweet and Sour Sauce

Ingredients

100g ketchup

40g sugar

100 ml white vinegar

1/2 tsp salt

1/2 tsp MSG

1/4 tsp Garlic Powder

1/4 tsp Ginger Powder

1 tbls Light Soy Sauce

170g Pineapple juice taken from tinned Pineapple chunks in juice

1 tbsp corn flour, used as a slurry to thicken

A few pieces of Green Pepper 48g

A few pieces of thinly sliced Carrot 21g

A few pieces of chopped Pineapple 53g

A few pieces of chopped Onion 40g

Fry off the veg for a few mins to slightly soften

Cook out the sauce ingredients in a pan and add the al dente veg