Kittencals Chinese Chicken Balls With Sweet And Sour Sauce Recipes

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KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE



Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce image

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) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 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)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
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)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Steps:

  • To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
  • In 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.
  • Reduce 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).
  • To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
  • Add in chicken pieces; using clean handsand mix until well coated.
  • Heat oil in a deep-fryer or Dutch oven to 375 degrees.
  • Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
  • Remove to a paper towel.
  • Sprinkle with seasoning salt immediately after frying if desired.
  • Serve immediately with sweet and sour sauce.
  • Delicious!

Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3

SWEET & SOUR CHICKEN BALLS WITH BROWN RICE



Sweet & Sour Chicken Balls With Brown Rice image

The sauce is lovely poured over the rice. The balls seem quite soft when you are making them but they do firm up during the cooking. If you wish firmer chicken balls add more bread crumbs, but only a few. Make sure that you coat them well with crumbs so they turn golden when you are browning them. A green salad goes well with this dish.

Provided by Bergy

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb ground chicken
1 egg, slightly beaten
3/4 cup fine breadcrumbs
1/4 cup yam, cooked and mashed
1 1/2 teaspoons fresh sage, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon mustard powder
3 tablespoons onions, finely chopped
salt & pepper
1/4 cup fine breadcrumbs (to coat the balls)
3/4 teaspoon mixed Italian herbs (or use Italian Herb Bread crumbs)
1 (14 ounce) can tomato sauce
6 tablespoons honey
4 tablespoons balsamic vinegar
1/4 cup grated carrot
1 tablespoon Worcestershire sauce
1/4 cup green pepper, finely chopped
1 teaspoon chili flakes (optional)
1 jalapeno pepper, finely chopped (optional)
3 cups cooked brown rice (apprx 1 1/3 cups raw rice)

Steps:

  • Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
  • Use your hands to evenly blend all the ingredients together.
  • Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
  • Mix the 1/4 cup of crumbs& Italian herb.
  • Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
  • Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
  • Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
  • Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
  • Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
  • Serve with hot cooked Brown Rice.
  • I like the sauce over the rice.

Nutrition Facts : Calories 608.9, Fat 13.4, SaturatedFat 3.6, Cholesterol 144, Sodium 864.1, Carbohydrate 93.5, Fiber 6.5, Sugar 35.7, Protein 30.4

CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE RECIPE - (4/5)



Chinese Chicken Balls With Sweet and Sour Sauce Recipe - (4/5) image

Provided by MooK

Number Of Ingredients 20

SWEET AND SOUR SAUCE
1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 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)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
CHICKEN BALL BATTER
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
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)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Steps:

  • To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined. In 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. Reduce 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). To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth. Add in chicken pieces; using clean handsand mix until well coated. Heat oil in a deep-fryer or Dutch oven to 375 degrees. Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes). Remove to a paper towel. Sprinkle with seasoning salt immediately after frying if desired. Serve immediately with sweet and sour sauce.

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Top Asked Questions

How do you make Chinese Chicken balls with sweet and sour sauce?
To make the sweet and sour sauce, combine all of the sauce ingredients in a small pot and stir until the sugar has dissolved. Serve the warm chinese chicken balls with the sweet and sour sauce with your favorite accompaniment. Follow the directions below to learn how to make chicken balls round.
How do you cook chicken balls without them getting soggy?
Drain the balls on a wire rack to prevent them from becoming soggy on a paper towel. To make the sweet and sour sauce, combine all of the sauce ingredients in a small pot and stir until all of the sugar has dissolved. Serve the warm chicken balls with the sweet and sour sauce with some flavored rice or noodles.
How do you make chicken balls?
To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth. Add in chicken pieces; using clean handsand mix until well coated.
How long do you fry chicken balls for?
Toss the chicken blocks in the flour and set aside. When your batter has rested, dip each chicken piece into the batter, then the hot oil. Fry the balls for about 4 minutes or until they are fully cooked and golden brown.

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