Chinese Chicken Balls With Sweet And Sour Sauce

In a small saucepan, combine all the sauce ingredients and bring to a boil. Remove from the heat and set aside until serving. The sauce will keep in the fridge for up to two weeks.

In a large mixing bowl, whisk together the cornstarch, flour, sugar, baking powder, and salt.
Stir in the cold water until it is mostly smooth. The batter should be thick enough so that the crust can hold its shape during cooking. If you dip a piece of chicken into the batter, the batter should cover it fully and slowly drip off. Add extra flour or water as necessary.
Dip a chicken piece in the batter, ensuring it's completely covered. Let the excess drip off and then lower into the hot oil. You can cook about 8 or 10 at a time. Cook for 3-4 minutes on each side or until golden brown. Be careful not to overcook them, as chicken breasts get dry easily. Transfer to a wire rack to drain, then serve immediately with the sweet and sour sauce.