Honey Chilli Pearl Ball Chicken

Made this today for wife's 64th birthday treat. Honey chilli chicken is her favourite so i though i would spice things up a bit and use mini pearl chicken balls.I couldn't afford real pearls so this was the next best thing. Thanks guys.
For best results carefully read the notes in my method below, it's important
Ingredients
1 pre cooked chicken breast cut into small cub
Batter
1/4 cup of potato starch or cornflour
3/4 cup self raising flour
1 egg
1 tsp salt
1 tsp sugar
Pinch white pepper
100 ml water
1 tbls vegetable oil
Sauce
2 tsp Lee Kum Kee garlic chilli sauce
3 tbls Thai sweet chilli sauce
3 tbls brown sugar
4 tbls tomato ketchup
1 tbls honey
1 tbls cider vinegar
1 tsp light soy sauce
120 ml water
1 tsp cornflour
Combine and set aside
Method
Make up the batter and then add the cubed chicken
Fully coat in the batter
The batter should be of a thick consistency so that it will adhere to the chicken
You have to constantly stir until it loosens ,adding the oil at the end also helps
Takeaways all use pre cooked chicken for chicken balls, never raw. They don't have to worry then if the chicken is not cooked properly in the inside. They mostly use steamed chicken. I used the same in my electric vegetable steamer.Once ready you leave it to cool making it easier for slicing and also gives you a more uniformed shape.When slicing try and have every cube the same size.
Fry in vegetable oil temp 150 degrees for 10 minutes until golden brown
and then set aside
Just before serving cook the chicken again to crisp them up
Heat the sauce up in the wok until it thickens . Add your chicken .Fully coat in the sauce
and serve
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
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Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
#honeychillichicken

[@BackyardChef]

I'm Liking this one mate - Looks fantastic. Best, Rik

[@ukchinesetakeawayrecipesbyalex]

Cheers and thanks for that Rik.

[@gavrfc09]

Such a delicate process for this one alex but what a difference it will make if followed. Looks cracking!

[@ukchinesetakeawayrecipesbyalex]

Thanks Gav yeah it is delicate as you say .Chicken balls are never the easiest to make and most find it difficult for that uniformed shape,even some takeaways can’t get it right but hopefully following these steps it should work out fine and they are delicious and addictive,Cheers Gav

[@AndrewsSimplecooking]

Wow this looks incredibly delicious thanks for the recipe

[@ukchinesetakeawayrecipesbyalex]

My pleasure Andrew thanks

[@Dedition]

Great video. Please keep them coming

[@ukchinesetakeawayrecipesbyalex]

Will do thanks pal

[@UnderAGlassMetropolis]

Those big spider sieves are so helpful when frying, looks very tasty indeed, Alex.

[@ukchinesetakeawayrecipesbyalex]

Cheers mate i appreciate that.Yeah the big sieves are great.It has many uses and for only a few quid they're worth it.I would be lost without it,use it for everything and that's on a daily basis just to give you an idea. How i got by without one in the past i'll never know 😂 great wee tool.

[@shawnfoodfever]

great recipes 😍😍😋😋

[@ukchinesetakeawayrecipesbyalex]

Thanks a lot 😊

[@colinmckinlay5479]

Another great video Alex

[@ukchinesetakeawayrecipesbyalex]

Thanks Colin glad you enjoyed it and always great to hear from you thanks pal.

[@cuba5381]

Wow, looks amazing!!!

[@ukchinesetakeawayrecipesbyalex]

Awe thanks CL I appreciate that.

[@francesmunro9666]

Lovely Alex watched your video how to prepare fried rice did it your way Alex perfect my rice was allways tasted wet but. Your way 👍👍thanks Alex that’s a tasty dish xxx👍👍👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

Thanks Frances, Fried rice should never be over complicated, subtle seasoning is the key for the perfect fried rice xx

[@philipatkinson7039]

Oooooh alex that looks delicious

[@ukchinesetakeawayrecipesbyalex]

Thanks Philip ,it's a great tasting dish that makes you wanting more.

[@mrs.t2329]

Does any one else get bothered by the fact that they don't mix in each ingredient separately. I know, so anal of me. I have to cut that out.

[@ukchinesetakeawayrecipesbyalex]

Yeah I get we’re your coming from mate cheers ❤️💕