SWEET AND SOUR CHICKEN BALLS
This recipe will show you how to make some delicious crispy Chinese sweet and sour chicken balls - much better than your local takeaway.
Provided by Gav
Categories Meals
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 379 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1253 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SWEET & SOUR CHICKEN BALLS
Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible
Provided by Kwoklyn Wan
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 554 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.06 milligram of sodium
SWEET AND SOUR CHICKEN BALLS
Everyone goes mad over these and rightly so as they taste absolutely divine and are great finger food, especially when you have a party or a gathering. This may look a bit daunting to make but don't worry about this recipe, we got you.
Provided by Chinese Recipes for All.com
Time 40m
Yield 2
Number Of Ingredients 0
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.
Nutrition Facts :
SWEET AND SOUR CHICKEN BALLS
Make and share this Sweet and Sour Chicken Balls recipe from Food.com.
Provided by kristeve05
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
- Serve with rice or noodles.
Nutrition Facts : Calories 495.7, Fat 9.2, SaturatedFat 2.6, Cholesterol 135.2, Sodium 928, Carbohydrate 67.3, Fiber 0.9, Sugar 41.1, Protein 34.3
KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE
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
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
Steps:
- Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes and cool (any leftover chicken will do). Sift together dry ingredients. Add water and egg. Combine. Using 2 spoons, coat cooked chicken cubes a few at a time (be careful not to "drop" a little oil in the batter or it will thin out). Deep fry for 5 minutes at 350, or until golden brown. Keep warm in the oven while finishing the rest. Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.
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SWEET AND SOUR CHICKEN BALLS - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (110)Total Time 30 minsCategory Chicken, RecipesCalories 555 per serving
- Make the sweet and sour sauce: stir together ketchup, soy sauce, vinegar, and brown and white sugars in a saucepan until combined.
- In a small bowl, whisk together cold water or pineapple juice with cornstarch until blended. Pour the mixture into the saucepan. Whisk constantly over medium-high heat until it comes to a boil.
- Reduce the heat to medium-low and simmer until thick, stirring constantly. Remove from the heat and let it cool at room temperature.
- While the sauce cools, make the chicken balls: combine flour, cornstarch, baking powder, baking soda, and garlic powder in a large bowl. Pour in cold water and sesame oil, if using, and whisk until smooth.
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