Chinese chicken balls with sweet and sour sauce

Chicken second courses

SWEET AND SOUR SAUCE ½ cup ketchup 1 teaspoon soy sauce ⅓ cup white vinegar ½ cup brown sugar, lightly packed 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste) ¾ cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice) 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons) CHICKEN BATTER 1 cup all-purpose flour 1 cup cornstarch 2 teaspoons baking powder 2 teaspoons baking soda ½ teaspoon garlic powder (garlic lovers add 1 teaspoon) 2 teaspoons sugar 1⅓ cups cold water (if you are reducing to half a recipe use ½ cup plus 2-½ tablespoons water) 1 -2 teaspoon sesame oil (optional but good to add) oil (for frying) 8 chicken breasts, cut into bite-size pieces seasoning salt (optional)