Carol's Sweet and Sour Chicken Balls

By carol cleland

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Carol's Sweet and Sour Chicken Balls

This recipe makes 6 servings

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  • Preparation time: 45 minutes approx

Succulent pieces of chicken breast marinated in Asian spices, deep fried to a golden brown and then smothered in an enticing pineapple, red pepper, sweet and sour sauce. Pour the sauce over the chicken balls and serve over fluffy basmati rice. Yummy!

Ingredients

  • 5 large boneless chicken breasts 5 large boneless chicken breasts
  • 1 tbsp grated ginger 1 tbsp grated ginger
  • 1 tbsp grated garlic 1 tbsp grated  garlic
  • 1 tbsp soya sauce 1 tbsp soya sauce
  • 1 tsp toasted sesame oil 1 tsp toasted sesame oil
  • 1/2 cup flour 1/2 cup flour
  • 1/2 cup cornstarch 1/2 cup cornstarch
  • 2 tsp baking powder 2 tsp baking powder
  • 1 tsp baking soda 1 tsp baking soda
  • 1-1/2 tsp white sugar 1-1/2 tsp white sugar
  • 2/3 cup cold water 2/3 cup cold water
  • 1/2 cup ketchup 1/2 cup ketchup
  • 1/2 cup white vinegar 1/2 cup white vinegar
  • 1/3 cup white sugar 1/3 cup white sugar
  • 1 tsp grated ginger 1 tsp grated ginger
  • 1 grated clove of garlic 1 grated clove of garlic
  • 1/2 cup pineapple juice , from drained pineapple1/2 cup pineapple juice, from drained pineapple
  • 1/2 tsp toasted sesame oil 1/2 tsp toasted sesame oil
  • 3/4 cup pineapple chunks 3/4 cup pineapple chunks
  • 1/2 sliced red pepper 1/2 sliced red pepper
  • 3 green onions , sliced diagonally3 green onions, sliced diagonally
  • 1 tbsp cornstarch , mixed with 2 tbsp of water1 tbsp cornstarch, mixed with 2 tbsp of water
  • 4 cups safflower oil 4 cups safflower oil or canola oil

Preparation

Chop chicken breasts into 2 inch cubes and place in bowl. Add garlic, ginger, sesame oil and soya sauce. Marinate two to four hours.

Meanwhile, make the batter by mixing the flour, cornstarch, baking powder, baking soda and sugar. Stir in the cold water to make a smooth batter. Make the sauce by mixing the ketchup, vinegar, sugar, grated ginger, grated garlic, pineapple juice, sesame oil, pineapple chunks, red pepper and green onions. Heat in a saucepan until it simmers, about 5 minutes. Thicken with cornstarch water mixture and simmer 2 more minutes.

Dip chicken in batter, deep fry in batches in oil heated to 375 degrees, turning as the pieces brown. Remove to paper towels to drain excess oil. Place into a 9x13 inch pan. When all chicken has been cooked, pour the warm sauce over the chicken and bake in the oven at 350 degrees for 20 minutes. Serve over fluffy basmati rice which has been steamed in chicken broth. (Substitue half of the water with chicken broth). You may want to double the sauce recipe next time.

Additional information : Contest recipe category: Poultry and Game Birds

Source : carol cleland

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