Oriental Chicken Balls 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.

HOMEMADE CHICKEN BALLS FROM SCRATCH

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.

ORIENTAL CHICKEN BALLS

Steps:

• Preheat oven at 500 degrees.
• Add ¼ c teriyaki sauce, ½ t cornstarch, all of the ginger and sesame oil into a small saucepan and stir until it is thickened. Set it aside.
• Combine ground Chicken, green onions, chopped water chestnuts, 2 T teriyaki and 1 T cornstarch.
• Shape by rounded teaspoons into small balls. Place the balls into a foiled-lined baking pan.
• Bake for 10 minutes.
• Remove from pan and carefully stir in the sauce if serving with rice or use the sauce for dipping if using them for an appetizer.

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!

ASIAN-STYLE CHICKEN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
• Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
• Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
• In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
• Serve the meatballs hot with the chili-mayonnaise.

ASIAN CHICKEN MEATBALLS

Steps:

• Coarsely chop ginger, garlic and green onions.
• Place in bowl of food processor.
• Add water chestnuts to food processor.
• Grind until a thick paste forms.
• There will still be some small pieces of water chestnut.
• Remove paste, place in mixing bowl.
• Add sesame oil, soy sauce, broth and egg to water chestnut paste.
• Add chicken.
• Combine all ingredients until well blended.
• Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
• Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
• The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
• Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
• Keep turning the meatballs as they cook, so that all sides are browned evenly.
• Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
• Remove cooked meatballs and keep warm until all are done.
• Serve plain, or with your favorite dipping sauce.