Crispy Deep-Fried Chicken Balls in Tomato Sauce

Putonghua : xi hong qi ji zha ji qio

Ingredients
Chicken Leg Meat  300 g                  Pomatoes  200 g                 Onion  1/2 pcs             Fried Flour  150 g 

Seasoning
Chicken Powder  2 tbsp              Light Soy Sauce  1 tbsp                Sugar  1/2 tbsp              Pepper  some

Sauce
Water  5 tbsp                      Ketchup  5 tbsp                Dark Light Soy  1/3 tbsp
Sugar  2 tbsp                    Cornflour  3 tbsp   

Steps
1) Chop each tomato into 6 piece in triangle, chop onion into small square sheets
2) Clean chicken meat, remove skin, chop into small cube approx. 30mm, add in seasoning
3) Marinate chicken cubes for 15 minutes, add some water and fried flour into another container, stir well
4) Heat wok with plenty of oil, then totally coat the chicken meat cubes by flour solution, mix well
5) Add all cubes into wok with low heat oil, one-by-one, deep-fry for 5 mins approx 70% cooked, drain dry
6) Heat wok to high, deep fry the chicken cubes again for 2 minuts until light brown and crispy, drain up
7) Place deep-fried cubes on a flat bottom plate, aranging as a circle on the margin of plate
8) Heat wok again with little oil, add in chopped onion, stir fry for 3 minutes
9) Add in chopped tomato pieces, stir to cook until tomatoes turn soft and juicy
10) Stir mix sauce, add into wok, low the heat then stir well all ingredients, until sauce sticky
11) Pour sauce onto the centre of plate where deep-fried chicken cubes on, serve

Remarks
tbsp – table spoon