These Gluten-Free Sweet and Sour Chicken Balls are a great allergen-free replacement for the beloved British Chinese takeaway favourite. Made in less than 30 minutes it’s sure to be a family favourite.
This dish contains the following allergens: Eggs, sesame, milk
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
100g
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
125g
of cold milk or sparkling water
1
egg, beaten
2 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
500ml
groundnut oil
2 x 80g
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
3oz
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
4oz
of cold milk or sparkling water
1
egg, beaten
2 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
17fl. oz
groundnut oil
2 x 2.8oz
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
Utensils
Thermometer
Step 1
Mix all of the dry ingredients in a bowl then gradually add the milk or water, whisking into a thick paste. Whisk in the beaten egg. Add the chicken, coat evenly in the batter and leave to stand for 10 minutes.
Step 2
Add groundnut oil to NINJA wok and place over a medium heat. Heat oil to 160°C.
Step 3
Carefully spoon balls of the batter into the hot oil. Cook for 6 minutes, turning once, the balls will be puffed and golden brown. With a slotted spoon, remove balls onto a kitchen paper-lined plate. Repeat until the mixture is used up. You will likely be able to do this in 2 batches.
Step 4
Pour one sachet of sweet and sour sauce over the chicken balls and stir together until evenly coated. Top with toasted sesame seeds and sliced spring onions if desired. Serve immediately with remaining sweet and sour sauce for dipping.
Mix all of the dry ingredients in a bowl then gradually add the milk or water, whisking into a thick paste. Whisk in the beaten egg. Add the chicken, coat evenly in the batter and leave to stand for 10 minutes.
100g
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
125g
of cold milk or sparkling water
1
egg, beaten
2 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
500ml
groundnut oil
2 x 80g
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
3oz
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
4oz
of cold milk or sparkling water
1
egg, beaten
2 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
17fl. oz
groundnut oil
2 x 2.8oz
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
Step 2 of 4
Add groundnut oil to NINJA wok and place over a medium heat. Heat oil to 160°C.
100g
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
125g
of cold milk or sparkling water
1
egg, beaten
2 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
500ml
groundnut oil
2 x 80g
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
3oz
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
4oz
of cold milk or sparkling water
1
egg, beaten
2 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
17fl. oz
groundnut oil
2 x 2.8oz
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
Step 3 of 4
Carefully spoon balls of the batter into the hot oil. Cook for 6 minutes, turning once, the balls will be puffed and golden brown. With a slotted spoon, remove balls onto a kitchen paper-lined plate. Repeat until the mixture is used up. You will likely be able to do this in 2 batches.
100g
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
125g
of cold milk or sparkling water
1
egg, beaten
2 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
500ml
groundnut oil
2 x 80g
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
3oz
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
4oz
of cold milk or sparkling water
1
egg, beaten
2 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
17fl. oz
groundnut oil
2 x 2.8oz
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
Step 4 of 4
Pour one sachet of sweet and sour sauce over the chicken balls and stir together until evenly coated. Top with toasted sesame seeds and sliced spring onions if desired. Serve immediately with remaining sweet and sour sauce for dipping.
100g
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
125g
of cold milk or sparkling water
1
egg, beaten
2 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
500ml
groundnut oil
2 x 80g
sweet and sour sauce sachets, divided
Toasted sesame seeds, to serve
Finely sliced
spring onion, to serve
3oz
gluten-free plain flour
4 tbsp
cornflour
2 tsp
sugar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
garlic powder
Pinch
sea salt and pepper
4oz
of cold milk or sparkling water
1
egg, beaten
2 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
