Sweet and Sour Chicken Balls
This terrific recipe for Sweet and Sour Chicken Balls was submitted by Denny Gross of Radcliff, New York.
1 large egg, slightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 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 the flour.
- On wax paper, sprinkle remaining 3 tablespoons flour. Drop chicken mixture by heaping teaspoons onto floured wax paper; roll in flour to form balls.
- In nonstick skillet, place canola oil over high temperature. Add chicken balls and cook, turning, until brown, about 6 minutes. Remove chicken balls and drain on paper towels.
- Drain oil from skillet, reserving 1 tablespoon.
- Drain juice from pineapple chunks into measuring cup; add water to make 1 cup liquid. Add bouillon cube to pineapple juice; stir to dissolve.
- In skillet over low temperature, place pineapple chunks and green pepper; stir and cook about 2 minutes.
- In small bowl, place cornstarch, sugar and ginger; stir in soy sauce and vinegar until smooth.
- To skillet, add pineapple juice mixture and then cornstarch mixture, stirring and cooking until clear and thickened, about 5 minutes.
- Arrange chicken balls over sauce and serve with rice and crisp Chinese noodles.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.