Chinese-Style Chicken Balls With Sweet and Sour Sauce

Ingredients

SWEET AND SOUR SAUCE

• 1/2 cup ketchup
• 1/2 teaspoon soy sauce
• 1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
• 3/4 cup water
• 1 1/4 cups white sugar
• 1/2 cup brown sugar, packed
• 3 1/2 tablespoons cornstarch
• 1/4 cup cold water

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)
• 4 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)
• seasoning salt (optional)

Directions

1. 1

   To make the sweet and sour sauce sauce; in a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.

2. 2

   Reduce heat to medium-low and continue to simmer stirring for 2 minutes.

3. 3

   In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.

4. 4

   Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).

5. 5

   Cool to room temperature then chill.

6. 6

   Remove from heat; set aside to cool.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Remove to a paper towel.

11. 11

    Sprinkle with seasoning salt immediately after frying if desired.

12. 12

    Serve immediately with sweet and sour sauce.

13. 13

    Delicious!