Sweet and sour Chinese chicken balls

For the chicken balls

• 120g self-raising flour

• 1 tsp baking powder

• Water

• 2 chicken breasts (diced into small chunks)

• Vegetable oil

For the sweet and sour sauce

• 1 red pepper, deseeded and diced

• 1 x 432g can pineapple chunks, drained

• 3 tbsp soft brown sugar

• 4 tbsp cider vinegar

• 4 tbsp tomato ketchup

• 235ml water

• 1 tbsp cornflour

1. Put 100g of the self-raising flour into a mixing bowl and add a teaspoon of baking powder.

2. Whisk cold water into the flour mixture a little at a time, just until you have a smooth, double cream consistency. If time allows, chill the batter in the fridge for an hour before using (this makes for a lighter, crispier finish – but isn't essential).

3. Season the remaining 20g flour. Dip the chicken pieces into this flour to coat, and then dip them in the batter.

4. Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan – the chicken balls need to be submerged in the oil.

5. Remember to turn the heat down once it gets to the right temperature if using a deep-fat fryer and remember to never leave unattended.

6. Add the coated chicken to the hot oil, a few pieces at a time. Fry until golden brown and the chicken is cooked through – about 4-6 minutes per piece. Remove with a slotted spoon to a plate lined with kitchen paper.

For the sauce

1. Add 1tbsp olive oil to a saucepan over a medium heat. Add the diced pepper and cook for 3-5 minutes until softened.

2. Add the pineapple chunks, sugar, vinegar, ketchup and water to the saucepan with the pepper. Bring to the boil, then reduce the heat and simmer for a couple of minutes.

3. Mix the cornflour together with a little water in a bowl or jug so you have a smooth paste. Add to the saucepan and keep stirring until you have a thick glossy sauce.

4. Add the chicken balls to the saucepan and stir to coat with the sauce. Serve with rice.