Side Pannel
Sweet and Sour Chicken Balls
Sweet and Sour Chicken Balls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 1 lb Ground chicken
- 1 Egg, slightly beaten
- 1 Clove garlic, minced
- 1/2 ts Salt
- 1/4 ts Pepper
- 5 tb Flour, divided
- 3 tb Canola oil
- 1 cn Pineapple chunks in own
- -juice (14 ounces)
- 1 Chicken bouillon cube
- 1 Green pepper, sliced into 1
- -1/2-inch pieces
- 2 tb Cornstarch
- 2 tb Sugar
- 1 ts Ground ginger
- 2 tb Soy sauce
- 1/4 c Vinegar
Directions
In a medium bowl, mix together the egg, garlic, salt and pepper. Add the
ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour
on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons
onto the floured waxed paper and roll in the flour to form balls.
Heat the canola oil in a nonstick frypan over high heat. Add the chicken
balls and cook, turning, until brown, about 6 minutes. Remove the chicken
balls and drain on paper towels. Drain the oil from the frypan, reserving 1
tablespoon. Drain the juice from the pineapple into a measuring cup; add
water to make 1 cup liquid. Add the bouillon cube to the pineapple juice
and stir to dissolve. Place the frypan over low heat; add the pineapple
chunks and green peppers. Stir and cook for about 2 minutes. Combine the
cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and
vinegar until smooth. Add the pineapple juice and then the cornstarch
mixture, stirring, and cook until clear and thickened, about 5 minutes.
Arrange the chicken balls over sauce and serve with hot cooked rice and
crisp Chinese noodles.
ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour
on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons
onto the floured waxed paper and roll in the flour to form balls.
Heat the canola oil in a nonstick frypan over high heat. Add the chicken
balls and cook, turning, until brown, about 6 minutes. Remove the chicken
balls and drain on paper towels. Drain the oil from the frypan, reserving 1
tablespoon. Drain the juice from the pineapple into a measuring cup; add
water to make 1 cup liquid. Add the bouillon cube to the pineapple juice
and stir to dissolve. Place the frypan over low heat; add the pineapple
chunks and green peppers. Stir and cook for about 2 minutes. Combine the
cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and
vinegar until smooth. Add the pineapple juice and then the cornstarch
mixture, stirring, and cook until clear and thickened, about 5 minutes.
Arrange the chicken balls over sauce and serve with hot cooked rice and
crisp Chinese noodles.
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