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How to make SWEET AND SOUR CHICKEN BALLS Chinese Takeaway Style



Recipe on our site here: http://www.chineserecipesforall.com/recipes/view/sweet-and-sour-chicken-balls

VIDEO TO OUR SWEET AND SOUR SAUCE RECIPE: https://youtu.be/MBEh-w36dgA

Equipment/Ingredients we use:
Tefal Stirfry Pan 28cm (A fabulous non-stick pan for Chinese cooking, so easy to cook with): https://goo.gl/G0bsJQ
Katie Alice Spatula (Silicone handle): https://goo.gl/5QOCRs
Pyrex Measuring Jug 500ml: https://goo.gl/i65mNu
Kikkoman Soy Sauce, 1 litre: https://goo.gl/P2V2Vg
Cusimax Electric Cooker: https://goo.gl/GBPJGT

Soundtrack Licences:
Straighty Baby by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
Avocado Street

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What do you think?

11 Comments

  1. Friendly advice: Your oil is a little too hot. Your batter a tad too thick. The chicken strips? a smidge too big. Add some white pepper to that flour mix. For that chinese restaurant/takeaway flavor add some MSG to the flour mix and when velveting your chicken. Wanna go fancy? add shaoxing wine and/or sesame oil to the velveting process. want more batter texture with extra crispy shell? add an egg to the batter mix and double fry your balls.

  2. Is this a Canadian channel? I have never had this dish anywhere but in Canada and I must say that it is as bland and boring as you would imagine.