Sweet And Sour Chicken Balls Recipe
Ingredients
1pound ground chicken
1egg, slightly beaten
1clove garlic, minced
1/2teaspoon salt
1/4teaspoon pepper
5tablespoons flour, divided
3tablespoons canola oil
1can (14 ounces) pineapple chunks in own juice
1chicken bouillon cube
1green pepper, sliced in 1 1/2 inch pieces
2tablespoons cornstarch
2tablespoon sugar
1teaspoon ground ginger
2tablespoons soy sauce
1/4cup vinegar
Cooking Instructions
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 frypan, 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 frypan, 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 frypan 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 frypan, 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 6 Servings.