Gluten Free Chinese Chicken Balls With Sweet And Sour Sauce Food

CHICKEN BALLS WITH SWEET AND SOUR SAUCE

Steps:

• Cut the chicken breast into 1" dices. Place them in a large mixing bowl and add all the seasoning ingredients, salt, sugar, white pepper, sesame oil, garlic paste, corn starch, and baking soda. Mix well, set aside, and marinate for 15-30 minutes. ( If you have more time you can leave it for 1 hour. )
• In a small saucepan, combine all the sweet and sour sauce ingredients, ketchup, vinegar, sugar, tomato puree, water, corn starch and salt. Mix well until corn starch dissolved, then turn on the heat to low-medium. Stir continuously until the sauce is thicken to desire consistency. Turn off the heat and let it cool down.
• Combine plain flour, corn starch, baking soda, and salt in a large bowl. Pour the cold water in, whisk well and make it into smooth batter. ( The batter should be medium thick. Add more water if needed. )
• Add ½ cup of corn starch in the chicken marinade, coat each chicken piece with the corn starch. Then dip into the batter and turn to coat evenly.
• Fry the battered chicken pieces with pre-heated high heat oil for 2-3 minutes until light brown. ( about 350° F/ 180° C ) Remove from oil and set aside for 4-5 minutes. Repeat the process to remaining chicken pieces.
• Then reheat the oil back to 350° F/ 180° C , fry the chicken 2nd time for 2-3 minutes until crispy golden brown. Remove from oil and transfer to cooling rack or paper towel.

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.

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!

SWEET AND SOUR CHICKEN BALLS

Steps:

• Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
• Serve with rice or noodles.

SWEET & SOUR CHICKEN BALLS

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.

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.