Chinese-Style Chicken Balls With Sweet and Sour Sauce

Ingredients

SWEET AND SOUR SAUCE

• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, packed (can reduce to 1/3 cup)
• 1 cup white sugar (can reduce a few tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 5 tablespoons cornstarch (for a thinner sauce reduce a few teaspoons)

CHICKEN BALL BATTER

• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons sugar
• 1 1/3 cups cold water
• oil (for frying)
• 8 chicken breasts, cut into bite-size pieces
• seasoning salt (optional)

Directions

1. 1

   To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.

2. 2

   In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.

3. 3

   Reduce the heat to low and continue simmering until thickened (the sauce will thicken more while simmering) remove from heat.

4. 4

   Allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).

5. 5

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

6. 6

   Add in chicken pieces and mix until well coated.

7. 7

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

8. 8

   Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 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!