This is a traditional Guangdong or Cantonese style dish and is very popular in Hong Kong as well.
- 200g boneless chicken leg diced into 1-inch pieces 3 eggs 75g potato and wheat powder* (made of potato starch and wheat flour) 30g starch slurry* (made of wheat, corn or potato starch, mixed with cold water) Flour, for dusting Oil, for deep frying For the sauce 150g Chinese sweet and sour sauce** 50g pineapple, sliced into 1-inch pieces 20g each, red, yellow and green peppers (triangle shaped) For the marinade, combine together 15g garlic, minced 3g each, salt and white pepper powder 10g sesame oil 5g cooking sauce 5g chicken powder 2g baking powder
Marinate the chicken in the marinade and refrigerate for 12 hours. Then mix together egg, potato and wheat powder, starch slurry and marinated chicken in this. Dust with flour and keep it in the chiller for 40 minutes. Deep-fry chicken balls till golden brown, drain and . For the sauce heat Chinese sweet and sour sauce with peppers and pineapple. Stir it until the sauce becomes thick and sticky. Serve sauce with the chicken immediately. *Available in supermarkets. ** For homemade Chinese sweet and sour sauce, boil together tomato ketchup, sugar, white vinegar and lemon juice.