Polly Pocketsy

Chinese Chicken Balls

Cut and dice the chicken breasts into cubes 2 1/2 cm x 2 1/2 cm approx and season with salt pepper and msg then massage them for 2-3 minutes to mix the seasoning and tenderise the meat 

Put 1/2 cup plain flour in a bowl then toss in the chicken and coat it in the flour 

Mix 1 cup of self rising  flour with 150-200 ml ice cold sparkling (carbonated) water . Add a little at a time the batter should be thick not runny  

Heat the oil to 375 f drop some batter in and if it sizzles and floats its ready 

Coat the chicken in the batter then fry a few at a time in the pan for about 8 minutes or until golden . Keep rolling the balls so they get an even color . Serve with your favourite dipping sauce I Like curry sauce 