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Sweet and Sour Chicken Balls
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| A recipe for a homemade version of a Chinese take-out favorite Share Article | Jul 27, 2009 Janice Fehlauer Most people love Chinese take-out food, and no wonder - it's tasty and convenient. Here is a homemade version of a longstanding Chinese menu favorite. It’s at least as flavorful as what you’ll find in your local take-out joint, and it’s easier to make than it looks. In fact, you will find that it’s hardly more work than finding the phone to place an order! The next time you crave sweet and sour chicken, consider making it yourself. You will need: | |
| 3 | boneless chicken breasts |
| 1 cup | flour |
| 4 tsp. | baking powder |
| Salt, to taste | |
| pepper, to taste | |
| 1 tsp. | sugar |
| 1 | egg, beaten |
| ¾ cup | milk |
| ½ cup | ketchup |
| 1 tsp. | soy sauce |
| 1/3 cup | vinegar |
| 1 cup | sugar |
| ½ cup | brown sugar |
| 4 tbsp. | corn starch |
| One 14 oz. tin | pineapple tidbits |
| ¼ cup | water |
| 3 drops | red food coloring, (optional) |
| Vegetable oil, for cooking | |
Directions:
Bring a medium sized pot of water to boil. Chop the chicken breasts into quarters, and cook 6-8 minutes or until cooked through. Drain, and set aside to cool.
Meanwhile, mix the flour, baking powder, salt, pepper and 1 tsp. sugar in a large bowl. Add the egg and milk, and whisk until smooth.
Heat the vegetable oil over medium heat in a large frying pan, at a depth of about one inch. While the oil heats, cut the chicken breasts into very small, even pieces, and stir them gently into the bowl of batter.
When the oil is hot enough, (you can test this by dripping a drop of water into the pan and listening for the sizzle), use a small spoon to individually lift each batter-coated piece of chicken and drop it into the hot oil. Be careful not to let the pieces touch each other in the pan, or else they will stick together. When the bottoms are browned, after about 2 minutes, use a pair of tongs to flip each piece. When they are fully browned, remove them to a paper towel-lined plate and continue frying until all the chicken is cooked.
In the meantime, combine the ketchup, soy sauce, vinegar, sugar, brown sugar, and pineapple tidbits (including the pineapple juice) in a small saucepan. Bring to a gentle boil on medium heat. Whisk the cornstarch and water together in a separate bowl, and then add to the saucepan mixture, stirring constantly. Add the red food coloring if you would like the sauce to have a more intense red color. Return the mixture to a boil, until it just begins to thicken, before removing from the heat.
Serve the chicken balls and sweet and sour sauce with hot, fluffy rice and stir-fried vegetables. Enjoy!
Recipe uploaded with Shop'NCook for iPhone.
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