Panda Flour Batter - Sweet & Sour Chicken Balls
Panda Flour Recipes
Panda Flour is a blend of bamboo fibre, psyllium husk & coconut flour, available here. It's super versatile, and a little goes a long way!
Nutritional information for the whole batter recipe, not including oil absorbed:
375 Calories / 6.2g Carbs / 13g Fat / 49g Protein / 17.7g Fibre
If you get 3 portions from this batter, each portion (with an estimated 20g oil absorbed per portion) will contain:
305 Calories / 2.1g Carbs / 24g Fat / 16g Protein / 5.9g Fibre
As with all UK labels, the carb value above is already net carbs. Do not subtract the fibre.
500g Lard / Cooking Coconut Oil (most of this will be leftover and can be reused once strained)
25g Panda Flour
45g Whey Protein - Unflavoured. We use Bulk Powders. We haven’t tried any alternatives for this yet.
½ tsp Salt
5g Baking Powder
100g Egg (usually 2 large eggs)
Chicken breast - cut into bite-size pieces
Pork loin - cut into bite-size pieces
Heat a pan to melt the lard / cooking coconut oil.
Add the Panda Flour, whey protein powder, salt and baking powder to a mixing bowl. Whisk together to remove any lumps.
Add the eggs and whisk again to form a very thick batter.
Now add the water, starting with 50ml but adding more if needed, to create a batter that is fairly loose - it should fall off the whisk quite easily.
Add your protein of choice to another mixing bowl and pour some of the batter on top. We used around two thirds of the batter for 400g chicken breast. Use enough to create a good coating around each piece.
Check the lard / cooking coconut oil has reached 180°C. Once it has, add a couple of coated pieces to the oil. Allow them to cook for a few minutes before using a pair of tongs to turn them over. Be sure to check the temperature of the protein with a cooking thermometer. Once fully cooked, transfer them to a bowl with some kitchen towel to absorb any excess oil.