Chinese-Style Chicken Balls With Sweet and Sour Sauce

Ingredients

SAUCE

• 2 (8 ounce) cans crushed pineapple
• 3 cups sugar
• 1 (14 ounce) can diced tomatoes, undrained
• 1 cup white vinegar
• 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. 1

   Drain pineapple, reserving the juice.

2. 2

   To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.

3. 3

   In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.

4. 4

   Bring to a boil and simmer for about 2 minutes, or until thickened.

5. 5

   Remove from heat; set aside to cool.

6. 6

   To make the chicken balls: in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.

7. 7

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

8. 8

   Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).

9. 9

   Remove to a paper towel.

10. 10

    Sprinkle with seasoning salt immediately after frying if desired.

11. 11

    Serve immediately with sweet and sour sauce.

12. 12

    Delicious!