Sweet Sour Chicken Balls Recipes

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

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!

SWEET AND SOUR CHICKEN BALLS

Steps:

• Heat the oil in a wok or deep fryer, until it is shimmering.
• In the meantime cut the chicken into bite-sized pieces, keeping them as symmetrical as possible.
• Whisk together the flour, water, baking powder and salt in a bowl to give a nice thick batter.
• Coat the chicken pieces in the batter, and carefully place them in the hot oil (careful not to splash boiling oil - I do this with some tongs). In a deep fryer, place them in the basket. You may need to do this in batches. Make sure they do not touch in the oil or they will stick together.
• Cook in the wok for about 5 minutes, turning once, until the batter is browned on all sides and the chicken is cooked. Remove from the oil with a slotted spoon and place on some kitchen paper.
• Check one to make sure the chicken is properly cooked, to verify the cooking time (which will vary with oil temperature), before serving.
• Put the pineapple juice, sugar and rice vinegar in a saucepan and bring to a simmer on a low heat until the sugar has melted.
• Then add the ketchup, soy sauce, and Worcester sauce and simmer for about 5 minutes.
• Meanwhile, mix the cornflour with the water with a teaspoon. After the 5 minutes add this to the saucepan. Stir until the sauce has thickened and is ready to serve.

SWEET AND SOUR CHICKEN BALLS

Steps:

• Heat the oil in the pan on medium-high heat.
• Prepare the chicken. Cut 8 two-inch strips (or more if you prefer). Season the meat with about 1/2 tsp salt and sprinkle of white pepper. Then using 1 tbsp of the self-raising flour coat the chicken strips with the flour.
• Prepare the batter. Add the self-raising flour and the salt together. Mix 100g of cold water into the flour. Let the mixture rest for 5-10 minutes as it will rise a little and become a smoother batter. Add 1/2 teaspoon of vegetable oil into the mix to make it shiny.
• To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves.
• Add the ketchup, tomato puree and Worcester sauce and mix. Put this to one side as the sauce is now complete and ready.
• Now bring your chicken and your batter to your stove where your oil is heated up. Turn it down to low heat. One chicken strip at a time, place a chicken strip into the batter and coat it. Then put it in to the oil. Repeat this step for the other strips.
• Fry the balls for about 4 minutes until the batter is golden. If the balls are not floating after 4 minutes, leave it for an extra 1-2 minutes. Tip: If you find your batter browning too fast then add more oil to cool it down. Tip: when the balls float it generally means that the chicken is cooked. Use a slotted spoon to take the balls out.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SWEET & SOUR CHICKEN BALLS

Steps:

• First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
• Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
• Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
• Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

SWEET AND SOUR CHICKEN BALLS

Steps:

• Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
• Serve with rice or noodles.