Sweet and Sour Chicken Balls Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Ground chicken | 1 pound | |
| Egg, slightly beaten – 1 number | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Flour | 5 , divided | |
| Canola oil | 3 Tablespoon | |
| Pineapple chunks | 1 Can (10oz) | |
| Chicken bouillon cube – 1 number | ||
| Green pepper – 1 number, sliced in 1 1/2-inch pieces | ||
| Cornstarch | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Rice - for serving | ||
| Chinese noodles - for serving | ||
Directions
MAKING
1. In medium mixing bowl, mix together egg, garlic, salt and pepper.
2. Add ground chicken and 2 tablespoons of the flour.
3. On a wax paper, sprinkle the remaining 3 tablespoons flour.
4. Drop chicken mixture onto the floured wax paper.
5. Roll in flour to coat well and form balls.
6. In nonstick frying pan, place canola oil over high temperature.
7. Add chicken balls and cook for about 6 minutes until brown,.
8. Remove chicken balls and drain on paper towels.
9. Drain oil from frying pan, reserving 1 tablespoon.
10. Drain juice from pineapple chunks into measuring cup.
11. Add water to make 1 cup liquid.
12. Add bouillon cube to pineapple juice; stir to dissolve.
13. In a frying pan over low temperature, place pineapple chunks and green pepper.
14. Stir and cook about 2 minutes.
15. In a small bowl, place cornstarch, sugar and ginger.
16. Stir in soy sauce and vinegar until smooth.
17. To frying pan, add pineapple juice mixture and then cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes.
SERVING
18. Arrange chicken balls over sauce.Serve hot with rice or crisp Chinese noodles.
1. In medium mixing bowl, mix together egg, garlic, salt and pepper.
2. Add ground chicken and 2 tablespoons of the flour.
3. On a wax paper, sprinkle the remaining 3 tablespoons flour.
4. Drop chicken mixture onto the floured wax paper.
5. Roll in flour to coat well and form balls.
6. In nonstick frying pan, place canola oil over high temperature.
7. Add chicken balls and cook for about 6 minutes until brown,.
8. Remove chicken balls and drain on paper towels.
9. Drain oil from frying pan, reserving 1 tablespoon.
10. Drain juice from pineapple chunks into measuring cup.
11. Add water to make 1 cup liquid.
12. Add bouillon cube to pineapple juice; stir to dissolve.
13. In a frying pan over low temperature, place pineapple chunks and green pepper.
14. Stir and cook about 2 minutes.
15. In a small bowl, place cornstarch, sugar and ginger.
16. Stir in soy sauce and vinegar until smooth.
17. To frying pan, add pineapple juice mixture and then cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes.
SERVING
18. Arrange chicken balls over sauce.Serve hot with rice or crisp Chinese noodles.
Chef
