Chinese chicken balls

Ingredients

For the batter
100g plain flour
1 dessertspoon baking powder
1 pinch salt
1 teaspoon sesame oil
125ml water, more if needed
oil, for frying
5 tablespoons cornflour
1 large pinch white pepper
4 chicken breasts, cut into 2cm cubes

Method

1. Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.

2. Fill a deep pan or wok with oil and slowly heat to 190 C.

3. In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.

4. Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.