British Chinese Takeaway Chicken Balls

Chicken Balls

1. Heat oil to 350
2. Season chicken with salt and pepper
3. Whisk together the flour, cornstarch, baking powder, and salt
4. Just before frying, whisk in the ice-cold sparkling water until smooth - a few small lumps are fine
5. Dip each piece of chicken into the batter, letting the excess drip off, then carefully put into the oil
6. Fry 4–5 minutes, turning occasionally, until deeply golden and the chicken reaches 160 - put onto a rack to drain
7. Lightly salt

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Curry Sauce

1. Cook the onion in butter until soft, about 5 minutes
2. Add garlic and ginger, cook 30 seconds
3. Stir in thecurry powder (and turmeric if using) and cook another 30 seconds
4. Stir in the flour and cook 1 minute, until no more white remains
5. Gradually whisk in the chicken stock until smooth
6. Simmer 8–10 minutes until thickened
7. Stir in the malt vinegar
8. Optionally, you can blend this into a smooth sauce if you prefer