Recipe

Chinese-style Chicken Balls With Sweet And Sour Sauce Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago A nice change from plain Chicken pieces. My friends and Family love this a lot. Prep:40m Cook:45m Servings:8	Mountainmam
	chicken spices sauce

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Ingredients

SWEET and SOUR SAUCE

2 (8 ounce) cans crushed pineapple

3 cups sugar

1 (14 ounce) can diced tomatoes, undrained

1 cup white vinegar or rice vinegar (rice is better)

1 large onion, finely chopped

1 large green pepper, finely chopped

2 tablespoons soy sauce

1/2 teaspoon ginger powder

2 tablespoons cornstarch

CHICKEN BALL BATTER

2 cups flour

2 cups cornstarch

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon sugar

2 2/3 cups cold water

oil (for frying)

3 1/2 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)

seasoning salt (optional)

Directions

Directions:

Drain the pineapple, reserve the juice for later.

To make the SWEET and SOUR SAUCE:

In a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for 20 minutes.

In a bowl, whisk/combine the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.

Bring to a boil and then turn down to a simmer for about 2 minutes, or until thickened.

Remove from heat; set aside to cool.

To make the CHICKEN BALLS:

in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.

Heat oil in a deep-fryer or Dutch oven to 375 degrees.

Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).

Remove from grease and place on a paper towel.

Sprinkle with seasoning salt immediately after frying. (opitional)

Serve immediately with sweet and sour sauce.

*NOTE:

Here are a (4 Extra) Sweet and Sour Recipes.

1. Sweet and Sour Sauce

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)

4 tablespoons brown sugar

1 tablespoon ketchup

1 teaspoon soy sauce

2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

2. SWEET AND SOUR SAUCE

2 tbsp. cornstarch

1/2 c. sugar

1/4 c. white vinegar

1/4 c. pineapple juice

2 tsp. soy sauce

1/4 c. water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, remove from heat. Serve immediately or store in refrigerator and serve cold.

3. Pineapple Sweet and Sour Sauce

Juice from a 4 oz can of pineapple chunks or rings

¼ cup of tomato ketchup

¼ cup of distilled white vinegar

¼ cup of brown sugar

1½ tbsp of cornstarch

1 tbsp of Worcestershire sauce

½ tsp of garlic powder

¼ tsp of mustard powder

½ tsp of ground ginger

Place all of the above ingredients together in a saucepan.

Mix together and cook over a medium-high heat, stirring continuously, until the sauce comes together and thickens.