CHINESE-STYLE 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!--since this is a big favorite at my house, I always make lots, so I have posted a double recipe, but all ingredients may be cut in half to make about 4 dozen chicken balls. These are a great weekend snack or can be served as appetizers :)"
FOR THE SWEET AND SOUR SAUCE:
1/2 cup ketchup
1/2 teaspoon soy sauce
1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
3/4 cup water
1 1/4 cups white sugar
1/2 cup brown sugar, packed
3 tablespoons cornstarch
1/4 cup cold water
FOR THE 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)
4 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)
seasoning salt (optional)
TO MAKE THE SWEET AND SOUR SAUCE:
In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
Remove from heat; set aside to cool to room temperature, then chill.
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 F.
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 to a paper towel. Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.
Makes 6 dozen
Source: Kittencal / Recipezaar |