Chicken Balls with Sweet & Sour Sauce

Recipe From: Laura Watson

So here’s what was rockin’ down the house on New Years Eve. ☺ Can I just say that this was TO. DIE. FOR!!!  I would venture to say it even tastes better than what you’d get at a Chinese restaurant. Mmmm…. scrummmptious! The only thing I would change next time is investing in a deep fat fryer to make the process faster.  Serve with a side of rice.

             Sweet n Sour Sauce

• ½ c. ketchup
• 1 tsp. soy sauce
• 1/3 c white vinegar
• ½ c. brown sugar, lightly packed
• 1 c. white sugar (can reduce a 2-3 TBSP for a less sweeter taste)
• ¾ c unsweetened pineapple juice
• 3 Tbsp. cornstarch (for a thinner sauce reduce to 2 TBSP, if you want an very thick sauce use 4 TBSP)
• Pineapple chunks, thin onion slices, and bell pepper slices

 Chicken Ball Batter

• 1cup all-purpose flour
• 1cup cornstarch
• 2teaspoons baking powder
• 2teaspoons baking soda
• ½ teaspoons  garlic powder (garlic lovers add 1 teaspoon)
• 2teaspoons sugar
• 1  1/3 c. cold water (if reducing to 1/2 recipe, use 1/2 c. plus 2-1/2 TBSP water)
• 1 –2  teaspoon sesame oil (optional but good to add)
• oil for frying  ( I used Avocado Oil since its healthier  )
• 8 chicken breasts, cut into bite-size pieces
• seasoning salt (optional)

   

1. To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
2. 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.
3. 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 (some prefer the sauce at room temp).

4.  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; each piece should be approx ¼ in. thick so it gets cooked thru all the way. Use clean hands and mix until well coated.

5.  Heat oil in a deep-fryer or Dutch oven to 375 degrees.

      6.   Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes). Test out a couple pieces of chicken to make sure they’re cooked thru all the way and for how long.  May vary with thickness of chicken.

       7.   Remove to a paper towel.  Sprinkle with seasoning salt immediately after frying if desired.

       8.    Serve immediately with sweet and sour sauce and side of rice.