Chinese-style Chicken Balls With Sweet And Sour Sa... |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
A nice change from plain Chicken pieces. My friends and Family love this a lot. Ingredients:
sweet and sour sauce |
2 (8 ounce) cans crushed pineapple |
3 cups sugar |
1 (14 ounce) can diced tomatoes, undrained |
1 cup white vinegar or rice vinegar (rice is better) |
1 large onion, finely chopped |
1 large green pepper, finely chopped |
2 tablespoons soy sauce |
1/2 teaspoon ginger powder |
2 tablespoons cornstarch |
chicken ball batter |
2 cups flour |
2 cups cornstarch |
1 tablespoon baking powder |
1 tablespoon baking soda |
1 tablespoon sugar |
2 2/3 cups cold water |
oil (for frying) |
3 1/2 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces) |
seasoning salt (optional) |
Directions:
1. Directions:
2. Drain the pineapple, reserve the juice for later.
3. To make the SWEET and SOUR SAUCE:
4. In a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for 20 minutes.
5. In a bowl, whisk/combine the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.
6. Bring to a boil and then turn down to a simmer for about 2 minutes, or until thickened.
7. Remove from heat; set aside to cool.
8. To make the CHICKEN BALLS:
9. in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
10. Heat oil in a deep-fryer or Dutch oven to 375 degrees.
11. Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
12. Remove from grease and place on a paper towel.
13. Sprinkle with seasoning salt immediately after frying. (opitional)
14. Serve immediately with sweet and sour sauce.
15. *NOTE:
16. Here are a (4 Extra) Sweet and Sour Recipes.
17. 1. Sweet and Sour Sauce
18. 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
19. 4 tablespoons brown sugar
20. 1 tablespoon ketchup
21. 1 teaspoon soy sauce
22. 2 teaspoons cornstarch mixed with 4 teaspoons water
23. Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
24. (If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
25. 2. SWEET AND SOUR SAUCE
26. 2 tbsp. cornstarch
27. 1/2 c. sugar
28. 1/4 c. white vinegar
29. 1/4 c. pineapple juice
30. 2 tsp. soy sauce
31. 1/4 c. water
32. Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, remove from heat. Serve immediately or store in refrigerator and serve cold.
33. 3. Pineapple Sweet and Sour Sauce
34. Juice from a 4 oz can of pineapple chunks or rings
35. 1/4 cup of tomato ketchup
36. 1/4 cup of distilled white vinegar
37. 1/4 cup of brown sugar
38. 11/2 tbsp of cornstarch
39. 1 tbsp of Worcestershire sauce
40. 1/2 tsp of garlic powder
41. 1/4 tsp of mustard powder
42. 1/2 tsp of ground ginger
43. Place all of the above ingredients together in a saucepan.
44. Mix together and cook over a medium-high heat, stirring continuously, until the sauce comes together and thickens.
45. 4. Thick Sweet and Sour Sauce for Dipping
46. Ingredients
47. 1/2 cup of chicken stock
48. 4 tbsp of white vinegar
49. 4 tbsp of brown sugar
50. 2 tbsp of soy sauce
51. 1 tbsp of tomato ketchup
52. 1 tbsp of cornstarch mixed with 3 tbsp of water
53. Method:
54. Mix the cornstarch together with the water until fully dissolved. Set aside.
55. Place the remaining ingredients into a saucepan.
56. Mix together and heat over a medium flame. Bring to the boil, stirring constantly.
57. Once the sauce begins to boil, reduce the heat and add the cornstarch mixture whilst stirring continuously.
58. Continue to simmer for several minutes until the sauce thickens.
59. Serve with deep-fried prawns, chicken or pork balls in batter.
60. 6-7 dozen yield
61. 8 Servings
|
|