My son loves his sweet and sour chicken balls, because it has no onions or chunks of peppers. He likes strong flavours but is not fond of certain ingredients. This one was made specially for him.
For the chicken:
2 chicken breasts, sliced into thin strips
1 egg, whisked
½ cup cornflour
1 tbsp oil
2 tbsp vinegar
1 tsp ginger paste
A little hot sauce
½ tbsp tamari (optional)
To marinate the chicken, add the ginger paste and the egg. Combine well and add the remaining wet ingredients. Stir in the cornflour and make sure all the pieces are coated with the corn flour. I added half a cup and it sounds a lot, but it made the chicken nice and crispy.
Fry the chicken pieces, drain on kitchen paper towel and keep aside until ready to use.
For the sauce:
Using 2 tbsp cornflour/cornstarch and 2 tbsp water, make a slurry and keep aside
In a pan, add the following ingredients –
1 cup soft brown sugar
1 cup pineapple juice from a carton (not freshly squeezed!)
4 tbsp tomato ketchup
1/2 cup water
1/2 cup vinegar
2 tbsp light tamari
Red food colouring if you want your sauce very red (optional)
1 tbsp hot sauce (if you want it spicy sweet and sour, optional)
Combine everything (not the slurry) and bring to a boil on medium heat, mixing from time to time. Add the slurry, which will start thickening the sauce and let it cook for a minute or so before removing it from the heat. This sauce can be saved in the refrigerator for upto 2-3 weeks.
For using straight away, add the fried chicken pieces and serve. Ideally, you may want to add some stir-fried onions and veggies with it, and even pineapple chunks if you like them.
Sprinkle some fresh chopped scallions and toasted sesame seeds on top to garnish.