Press enter to see results or esc to cancel.

Sweet and Sour Chicken Balls recipe

visitor recipeThis recipe for Sweet and Sour Chicken Ballswas submitted by Denny Gross, Radcliff, NY.

Recipe: Sweet and Sour ChickenBalls

1 large egg, slightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper1 pound ground chicken
5 tablespoons all-purpose flour – divided use
3 tablespoons canola or vegetable oil
1 (14-ounce) can pineapple chunks in own juice
1 chicken bouillon cube
1 green pepper, sliced in 1 1/2-inch pieces
2 tablespoons cornstarch
2 tablespoon granulated sugar
1 teaspoon ground ginger
2 tablespoons soy sauce
1/4 cup white distilled vinegar

  • In medium bowl, mix together egg, garlic,salt and pepper. Add ground chicken and 2 tablespoons of theflour.
  • On wax paper, sprinkle remaining 3 tablespoonsflour. Drop chicken mixture by heaping teaspoons onto flouredwax paper; roll in flour to form balls.
  • In nonstick frypan, place canola oil overhigh temperature. Add chicken balls and cook, turning, untilbrown, about 6 minutes. Remove chicken balls and drain on papertowels.
  • Drain oil from frypan, reserving 1 tablespoon.
  • Drain juice from pineapple chunks intomeasuring cup; add water to make 1 cup liquid. Add bouillon cubeto pineapple juice; stir to dissolve.
  • In frypan over low temperature, placepineapple chunks and green pepper; stir and cook about 2 minutes.
  • In small bowl, place cornstarch, sugarand ginger; stir in soy sauce and vinegar until smooth.
  • To frypan, add pineapple juice mixtureand then cornstarch mixture, stirring and cooking until clearand thickened, about 5 minutes.
  • Arrange chicken balls over sauce and servewith rice and crisp Chinese noodles.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    If the Sweet and Sour ChickenBalls recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment