Made this today for wife's 64th birthday treat. Honey chilli chicken is her favourite so i though i would spice things up a bit and use mini pearl chicken balls.I couldn't afford real pearls so this was the next best thing. Thanks guys.
For best results carefully read the notes in my method below, it's important
Ingredients
1 pre cooked chicken breast cut into small cub
Batter
1/4 cup of potato starch or cornflour
3/4 cup self raising flour
1 egg
1 tsp salt
1 tsp sugar
Pinch white pepper
100 ml water
1 tbls vegetable oil
Sauce
2 tsp Lee Kum Kee garlic chilli sauce
3 tbls Thai sweet chilli sauce
3 tbls brown sugar
4 tbls tomato ketchup
1 tbls honey
1 tbls cider vinegar
1 tsp light soy sauce
120 ml water
1 tsp cornflour
Combine and set aside
Method
Make up the batter and then add the cubed chicken
Fully coat in the batter
The batter should be of a thick consistency so that it will adhere to the chicken
You have to constantly stir until it loosens ,adding the oil at the end also helps
Takeaways all use pre cooked chicken for chicken balls, never raw. They don't have to worry then if the chicken is not cooked properly in the inside. They mostly use steamed chicken. I used the same in my electric vegetable steamer.Once ready you leave it to cool making it easier for slicing and also gives you a more uniformed shape.When slicing try and have every cube the same size.
Fry in vegetable oil temp 150 degrees for 10 minutes until golden brown
and then set aside
Just before serving cook the chicken again to crisp them up
Heat the sauce up in the wok until it thickens . Add your chicken .Fully coat in the sauce
and serve
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
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Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
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Dehydrated Garlic..amzn.to/3kO4NE8
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#honeychillichicken
Негізгі бет Honey Chilli Pearl Ball Chicken
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