Dice your chicken breast into chunks or strips and place in a mixing bowl.
Add a teaspoon of salt and white pepper to the mixing bowl and mix together until evenly combined.
Add 2 tablespoons of self-raising flour to the mixing bowl and coat the chicken with the flour.
In a large mixing bowl add self-raising flour and salt, mix till evenly distributed. Pour water into the bowl and mix together. Leave the batter to rest for 5 minutes. After 5 minutes, add a teaspoon of vegetable oil and mix together.
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.
To make the sweet and sour sauce, place water, sugar, ketchup, pineapple juice and vinegar into a wok or frying pan and heat over a medium to high heat.
After 2 minutes, mix a small tablespoon of cornflour and a tablespoon of water in a mixing bowl and mix together. Add the cornflour mixture into the sauce and mix together. Leave the sauce to simmer for a further 1 to 2 minutes or until the sauce has thickened.