Dice your chicken breast into chunks and place into a mixing bowl.
300 g Chicken Breast
Add a teaspoon of salt and white pepper and mix together until evenly combined.
1 tsp Salt, 1 tsp White Pepper
Add 2 tablespoons of self-raising flour to the mixing bowl and coat the chicken with the flour.
2 tbsp Self-Raising Flour
In a large mixing bowl add self-raising flour and salt, mix until evenly distributed. Pour water into the bowl and mix together. Leave the batter to rest for 5 minutes (this helps to remove lumps). After 5 minutes, add a teaspoon of vegetable oil and mix together.
200 g Self-Raising Flour, 200 ml Water, 1 tsp Salt, 1 tsp Vegetable Oil
Heat oil in a wok or pan over a medium heat. Coat 4 to 5 chicken pieces at a time in the batter (depending on your mixing bowl size).
Add pieces of battered chicken into the oil and fry for 4 minutes or until the batter is golden. Cooked chicken balls should float to the top, if they’re not floating cook for an extra minute or two.
In a mixing bowl mix together ketchup, sugar, vinegar and light soy sauce. Add the sweet and sour sauce to a clean wok or pan heated over a medium to high heat and mix for 30 seconds or until the sauce has thickened.
8 tbsp Sugar, 8 tbsp Ketchup, 8 tbsp Vinegar, 1 tsp Light Soy Sauce