Chinese Chicken Balls with Curry Sauce

For the curry sauce

1. Melt the butter in a saucepan over medium heat.

2. Add the onion and a pinch of salt, cooking until soft and lightly golden, 7–8 minutes.

3. Add the garlic and ginger, cooking for 30–40 seconds until fragrant.

4. Stir in the curry powder, turmeric, and Chinese five spice.

5. Add the flour and stir continuously until no raw flour remains visible, about 2 minutes.

6. Gradually pour in the chicken broth while whisking constantly to prevent lumps.

7. Bring the mixture to a gentle simmer.

8. Turn the heat down to low and let it simmer until thickened, 3–4 minutes.

   Then 4 min of waiting

9. Blend the sauce using an immersion blender until completely smooth, then return to the pot over low heat.

10. Stir in the malt vinegar just before serving.

For the chicken balls

11. Heat 2 inches of neutral oil in a deep pot to 350°F (175°C).

12. Whisk together the flour, cornstarch, baking powder, and salt in a bowl.

13. Whisk in the cold sparkling water until a smooth batter forms that coats the back of a spoon.

14. Using a skewer, dip each piece of chicken into the batter to coat thoroughly, then carefully lower it into the hot oil.

    Do not overcrowd the pot; fry the chicken in batches so the oil temperature stays high.

15. Fry the chicken balls until cooked through, golden, and crispy, about 5 minutes per batch.

16. Remove with a slotted spoon onto a wire rack to drain, and sprinkle immediately with a little salt.

17. Serve the hot chicken balls alongside the warm curry sauce for dipping.

18. If you prefer a thicker batter, reduce the amount of sparkling water slightly.