This recipe for Sweet and Sour Chicken Ballswas submitted by Denny Gross, Radcliff, NY.
Recipe: Sweet and Sour ChickenBalls
1 large egg, slightly beaten
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.
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
Makes 4 servings.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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