Chicken Balls With Oriental Dipping Sauce Gluten Free Recipes

GLUTEN FREE CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

Steps:

• In a saucepan whisk together the sugars and cornstarch. Add the remaining ingredients, and bring to a boil over medium-high heat. Whisk constantly to prevent lumps.
• Reduce heat to medium, and continue to whisk until the sauce thickens, about 3 minutes.
• Remove from heat; set aside to cool.
• In a mixing bowl whisk together the dry ingredients. Add the water and whisk until smooth. Set aside.
• Heat oil in a deep-fryer or Dutch oven to 375 degrees.
• Dip the chicken pieces into the batter, then carefully place in hot oil and fry until golden and the juices run clear (about 4-5 minutes). Gently stir to make sure the chicken balls are not sticking together while they are cooking.
• Use a metal slotted spoon to remove the chicken balls from the oil, and place them on a paper towel lined baking sheet.
• Sprinkle with seasoning salt immediately after frying if desired.
• Serve immediately with sweet and sour sauce.

CHICKEN BALLS WITH ORIENTAL DIPPING SAUCE ( GLUTEN-FREE)

Steps:

• Dice the chicken fillets into very small pieces.
• Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside.
• Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened.
• Place the cooked onion, celery and chicken into a food processor and process until finely minced.
• Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper.
• Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate.
• To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside.
• Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe.
• Drain the chicken balls on paper towel and keep warm.
• Serve the chicken balls on toothpicks with the dipping suace.

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!