Lucindas Legendary Chicken Ball Food

LUCINDA'S CHICKEN MILANESE

Lucinda's Chicken Milanese image

Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

3 pounds boneless, skinless chicken breasts
4 large eggs, beaten
1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
1 teaspoon coarse salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges

Steps:

Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.
Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
In a large skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.

HOMEMADE CHICKEN BALLS FROM SCRATCH

Homemade Chicken Balls from Scratch image

This is a lovely recipe for chinese style chicken balls. Serve with warm sweet and sour sauce and you could have ordered from a chinese food restaurant. You can use this batter for shrimp or battered won ton. Place over a bed of rice. Enjoy!

Provided by Lady Di Shea

Categories Chicken

Time 25m

Yield 20 chicken balls

Number Of Ingredients 8

Ingredients

2 lbs boneless skinless chicken, cubed
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2/3 cup milk
1 tablespoon oil or 1 tablespoon melted shortening
fat, heated to fry

Steps:

Sift flour and add baking powder, and salt.
In separate bowl, Beat eggs and add milk and oil.
Blend liquid mixture into dry, beat well until smooth.
Drop diced chicken into batter.
Spoon out and place in deep fryer or pot of hot grease over stove burner.
Fry until golden brown.
Remove and place in bowl lined with paper towel to soak up excess grease.

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce image

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

Ingredients

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

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