Sweet and Sour Chicken Balls

For the batter 100g self-raising flour 4 tablespoons cornflour 1 tablespoon caster sugar 1 teaspoon bicarbonate of soda 1/2 teaspoon garlic salt black pepper to taste 120ml water, or as needed For the sauce 200ml tomato ketchup 1 tablespoon rice vinegar 4 tablespoons caster sugar 1 teaspoon water salt and pepper to taste For the chicken balls vegetable oil for deep frying 225g chicken breast fillets or chicken tenderloins, cubed 1 heaping tablespoon cornflour spring onions for garnish (optional)

Preheat the oven to 150 C / Gas 2. In a mixing bowl add all the dry ingredients for the batter and mix well. Bit by bit add the water. You may increase or decrease the water depending on the flour but you want to end up with a thickish batter - a bit thicker than pancake batter. If it is too runny, just add more flour. Whisk well and set aside for 30 minutes to relax. Meanwhile in a saucepan add all the ingredients for the sauce and heat through, bring almost to the boil then turn down to keep warm whilst cooking the chicken. Adjust the balance of sugar and vinegar to achieve that perfect sweet and sour taste. Heat the oil in a wok. While that is heating mix the chicken chunks with the cornflour to lightly coat. Shake off excess. Whisk the batter again and add the chicken to the batter. When the oil is hot enough (you can test with a drop of batter), add 1/2 of the chicken pieces, stirring around to ensure not sticking. Be careful the oil is not too hot, turn down a little if necessary as you want to ensure the chicken is cooking without burning the batter. Cook for 5 minutes, then using a slotted spoon, remove the chicken and place on a non-stick oven tray. Repeat with remaining chicken. Place in an oven for 10 minutes to ensure the chicken is no longer pink at the centre. (You can test by cutting open one of the balls). Plate up and serve the sauce on the side.