Sweet and Sour Chicken Balls
Chop up the chicken into large pieces and toss into a bowl. Add ½ tsp salt, ½ tsp ground white pepper and 1 tbsp self-raising flour, then toss to combine.
Combine the rest of the self-raising flour, ½ tsp ground white pepper, ½ tsp vegetable oil and 250ml of cold water in a large bowl.
In a saucepan, combine the pineapple juice, apple cider vinegar, light brown sugar, ketchup and soy sauce. Mix the cornflour and 1 tbsp of water in a small bowl. Bring the pineapple sauce to a boil, then let it simmer for a couple of minutes. Add your cornflour slurry and give it a good mix - this will thicken the sauce and make it nice and shiny.
Heat up a large pot of vegetable oil, enough to deep fry the chicken, and heat to a medium-high heat.
Using the bamboo skewer, poke a piece of chicken and dip it into the batter, then gently place the piece into the hot oil. Fry for 3-4 mins until golden brown and cooked through.
Repeat filling the pot to fry the chicken in batches.
Serve hot and dipped into the sweet and sour sauce.