| Servings |
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Ingredients
- 2 chicken fillets
- flour
- 3 eggs
- water
- 2 celery stems
- 3 Carrots
- 1 jar Garlic dip
- 3 Spring onions
- 1 ltr sunflower oil
Ingredients
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Instructions
- Fill half the wok with oil over a high heat
- Add 3 eggs and 2 handfuls of flour into a bowl, mix
- Add in water until the batter is thick and smooth
- Cut the fillets of chicken into squares
- When the oil is hot enough, dip the chicken pieces into flour , then the batter , and once more in the flour before deep frying them
- Fry for 5 minutes and remove them onto a bowl with paper towels to soak the oil
- Pre heat over to 100 degrees and finish of the chicken balls for another 15 minutes
- Meanwhile, slice the carrots and celery stems into stick pieces
- Chop spring onions into small rings
- Pour in your garlic dip in a small dip bowl and sprinkle on top the spring onion
- When the chicken balls are ready, season with salt and place on a plate with the celery & carrot sticks and garlic dip. Enjoy
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