Chicken Balls in Sweet and Sour Sauce
Main Course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Diese Chicken Balls in süß-saurer Soße sind ein echter Gaumenschmaus! Ich mache sie immer wieder gerne, weil sie so einfach zuzubereiten sind und dabei unglaublich lecker schmecken. Die Kombination aus knusprigem Hähnchen und der fruchtig-würzigen Soße ist einfach unschlagbar. Perfekt für einen gemütlichen Abend mit Freunden oder als Highlight auf dem nächsten Buffet. Die Zubereitung mit dem Thermomix® macht das Rezept besonders unkompliziert und schnell. Probiert es aus, ihr werdet begeistert sein!
Ingredients (13 ingredients)
-
125 g plain flour
-
2 tsp baking powder
-
2 piece eggs
-
160 ml semi-skimmed milk
-
1 tbsp groundnut oil
-
4 piece chicken breasts
-
240 ml orange juice
-
3 tbsp caster sugar
-
1 tbsp tomato purée
-
1 tbsp tomato ketchup
-
3 tbsp white wine vinegar
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3 tbsp cornflour
-
6 tbsp water
Preparation (6 steps)
Sweet and Sour Sauce Preparation
Add 240ml orange juice, 3 tbsp sugar, 1 tbsp tomato purée, 1 tbsp tomato ketchup, and 3 tbsp white wine vinegar to the mixing bowl. Cook for 5 Min./100°C/Stufe 2.
Thickening the Sauce
Mix 3 tbsp cornflour with 6 tbsp water. Slowly pour the cornflour mixture into the mixing bowl while stirring at Stufe 3 for 1 Min./100°C/Stufe 3 until the sauce thickens to the desired consistency.
Preparing the Chicken Batter
In a separate bowl, mix 125g plain flour, 2 tsp baking powder, and 1 tsp salt. In another bowl, beat 2 eggs, 160ml semi-skimmed milk, and 1 tbsp groundnut oil together. Pour the wet ingredients into the dry ingredients and mix well to create a smooth paste.
Coating the Chicken
Cut 4 chicken breasts into bite-sized pieces. Add the chicken pieces to the batter and mix, making sure each piece is thoroughly coated.
Frying the Chicken
Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
Draining and Serving
Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.
Finished cooking? Great! 🎉
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Created by
Emma Hall
4
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Cereals containing gluten: Wheat
- Eggs
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