Sweet and sour chicken balls recipe
 400g/14oz minced chicken4 spring onions, finely chopped 1 tbsp Chinese five-spice powdersalt and freshly ground black pepper1 garlic clove, crushed to a paste with a little salt1 red chilli, finely chopped 1 tbsp light soy saucecornflour, for dustingvegetable oil, for frying 400g/14oz minced chicken 4 spring onions, finely chopped 1 tbsp Chinese five-spice powder salt and freshly ground black pepper 1 garlic clove, crushed to a paste with a little salt 1 red chilli, finely chopped 1 tbsp light soy sauce cornflour, for dusting vegetable oil, for frying 2 tbsp cornflour100ml/3½fl oz water60g/2oz soft light brown sugar50ml/2fl oz light soy sauce75ml/2½fl oz rice wine vinegar50ml/2fl oz tomato ketchup2 red peppers, finely sliced250g/9oz canned pineapple chunks, drainedsmall bunch spring onions, sliced at an angle 2 tbsp cornflour 100ml/3½fl oz water 60g/2oz soft light brown sugar 50ml/2fl oz light soy sauce 75ml/2½fl oz rice wine vinegar 50ml/2fl oz tomato ketchup 2 red peppers, finely sliced 250g/9oz canned pineapple chunks, drained small bunch spring onions, sliced at an angle plain white rice plain white rice Method For the chicken balls, place the chicken, spring onions, Chinese five-spice powder, crushed garlic, red chilli and soy sauce into a bowl and mix to completely combine.Mould the mince mixture into golf ball-sized balls, then dredge in cornflour.Heat the vegetable oil in a deep-sided non-stick frying pan over a medium heat. Add the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper.For the sauce, place the cornflour, water, sugar, soy sauce, vinegar and ketchup into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and spring onion and stir well.To serve, place a large spoonful of cooked white rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve. For the chicken balls, place the chicken, spring onions, Chinese five-spice powder, crushed garlic, red chilli and soy sauce into a bowl and mix to completely combine. For the chicken balls, place the chicken, spring onions, Chinese five-spice powder, crushed garlic, red chilli and soy sauce into a bowl and mix to completely combine. Mould the mince mixture into golf ball-sized balls, then dredge in cornflour. Mould the mince mixture into golf ball-sized balls, then dredge in cornflour. Heat the vegetable oil in a deep-sided non-stick frying pan over a medium heat. Add the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper. Heat the vegetable oil in a deep-sided non-stick frying pan over a medium heat. Add the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper. For the sauce, place the cornflour, water, sugar, soy sauce, vinegar and ketchup into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and spring onion and stir well. For the sauce, place the cornflour, water, sugar, soy sauce, vinegar and ketchup into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and spring onion and stir well. To serve, place a large spoonful of cooked white rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve. To serve, place a large spoonful of cooked white rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve.