Sweet And Sour Chicken Balls Food

SWEET AND SOUR CHICKEN MEATBALLS

Steps:

• Heat oil in a large skillet. Add onion, green pepper, and carrot. Cook for 5 minutes, until onion is softened. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup. Simmer for 10 minutes, or until vegetables are tender.
• Meanwhile, soak bread in milk in a large bowl until milk is absorbed. Mix together with ground chicken, shredded zucchini, egg, salt, black pepper, and garlic powder. Shape into 12 meatballs, about 2 tablespoons each.
• Drop meatballs into simmering sauce. Cook 15 minutes, or until cooked through, turn over once during cooking.
• Remove skillet from heat. Stir in rice. Cover, and let stand 5 minutes. Fluff rice with fork before serving.

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:

• 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.

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 AND SOUR CHICKEN MEATBALLS

Steps:

• Combine all the ingredients to make the Chicken Meatballs in a bowl. Make small balls with by rolling Balls between your Palms of about 1-inch size. Heat Olive Oil in a skillet. As the oil shimmers, add the Chicken Meatballs and cook over medium-low heat for 3-4 minutes or until they get golden brown on the edges. Once the Meatballs gets cooked, get them off the pan.
• To make the sweet and sour sauce combine all the sauce ingredients in a bowl or pour directly in the skillet. Toss to combine. As it simmers, add the chopped Carrots, Bell Peppers, Red Onions, and Pineapple. Cook over low heat for 2-3 minutes. Throw in the Meatballs and simmer for 2 minutes. Garnish with chopped Cilantro and serve.

SWEET AND SOUR CHICKEN BALLS

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.

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.

SWEET AND SOUR CHICKEN BALLS RECIPE

Steps:

• Dice your chicken breast into chunks or strips and place in a mixing bowl.
• Add a teaspoon of salt and white pepper to the mixing bowl and mix together until evenly combined.
• Add 2 tablespoons of self-raising flour to the mixing bowl and coat the chicken with the flour.
• In a large mixing bowl add self-raising flour and salt, mix till evenly distributed. Pour water into the bowl and mix together. Leave the batter to rest for 5 minutes. After 5 minutes, add a teaspoon of vegetable oil and mix together.
• Heat oil in a wok or pan over a medium heat. Coat 4 to 5 chicken pieces at a time in the batter (depending on your mixing bowl size).
• Add pieces of battered chicken into the oil and fry for 4 minutes or until the batter is golden. Cooked chicken balls should float to the top, if they're not floating cook for an extra minute or two.
• To make the sweet and sour sauce, place water, sugar, ketchup, pineapple juice and vinegar into a wok or frying pan and heat over a medium to high heat.
• After 2 minutes, mix a small tablespoon of cornflour and a tablespoon of water in a mixing bowl and mix together. Add the cornflour mixture into the sauce and mix together. Leave the sauce to simmer for a further 1 to 2 minutes or until the sauce has thickened.

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.

CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE RECIPE - (4/5)

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.