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Chicken Balls With Sweet and Sour Sauce
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| Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) SERVES 8 (change servings and units) Ingredients SWEET AND SOUR SAUCE | |
| 1/2 cup | ketchup |
| 1 teaspoon | soy sauce |
| 1/3 cup | white vinegar |
| 1/2 cup | brown sugar, packed, (can reduce to 1/3 cup) |
| 1 cup | white sugar, (can reduce a few tablespoons for a less sweeter taste) |
| 3/4 cup | cold water, (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice) |
| 5 tablespoons | cornstarch, (for a thinner sauce reduce a few teaspoons) |
| CHICKEN BALL BATTER | |
| 1 cup | all-purpose flour |
| 1 cup | cornstarch |
| 2 teaspoons | baking powder |
| 2 teaspoons | baking soda |
| 2 teaspoons | sugar |
| 1 1/3 cups | cold water, (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water) |
| oil, (for frying) | |
| 8 | chicken breasts, cut into bite-size pieces |
| seasoning salt (optional) Directions 1To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined. 2In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly. 3Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature). 4To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, sugar; add in water and whisk vigorously until smooth. 5Add in chicken pieces and mix until well coated. 6Heat oil in a deep-fryer or Dutch oven to 375 degrees. 7Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes). 8Remove to a paper towel. | |
| 9Sprinkle | with seasoning salt immediately after frying if desired. |
10Serve immediately with sweet and sour sauce.
11Delicious!
Nutrition Facts
Serving Size 1 (311g)
Recipe makes 8 servings
Calories 556
Calories from Fat 122 (22%)
Amount Per Serving %DV
Total Fat 13.6g 20%
Saturated Fat 3.9g 19%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 2.9g
Trans Fat 0.2g
Cholesterol 92mg 30%
Sodium 715mg 29%
Potassium 450mg 12%
Total Carbohydrate 74.7g 24%
Dietary Fiber 0.7g 2%
Sugars 42.8g
Protein 32.2g 64%
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