Are you craving a delectable dish that combines the perfect balance of sweetness and tanginess? Look no further than sweet and sour chicken balls! This popular Chinese-inspired dish is loved for its juicy chicken, crispy exterior, and delightful sauce. In this article, we will guide you through the step-by-step process of making these mouthwatering chicken balls in your own kitchen. So, put on your apron and get ready to impress your family and friends with this irresistible recipe!
Sweet and Sour Chicken Balls
Materials
- 1 pound 450 grams boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon tomato ketchup
- 3 tablespoons brown sugar
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
- 1 bell pepper cut into chunks
- 1 onion cut into chunks
- Pineapple chunks optional
- Spring onions for garnish
Instructions
- Prepare the Chicken: Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. Place the chicken in a bowl.
- Marinate the Chicken: In a separate bowl, whisk together the soy sauce, rice vinegar, tomato ketchup, brown sugar, grated ginger, minced garlic, salt, and black pepper. Pour the marinade over the chicken pieces, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Batter: In a shallow dish, combine the all-purpose flour, cornstarch, and baking powder. Mix well to ensure the ingredients are evenly incorporated.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Dip each piece of chicken into the batter, ensuring it is fully coated. Shake off any excess batter and set aside on a plate.
- Heat the Oil: Pour vegetable oil into a deep pan or wok, filling it about one-third of the way. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
- Fry the Chicken Balls: Carefully place the coated chicken balls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 4-5 minutes or until they turn golden brown and crispy. Use a slotted spoon or tongs to remove the chicken balls from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Make the Sweet and Sour Sauce: In a separate saucepan, combine the remaining marinade with 1/2 cup of water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes until the sauce thickens slightly. If desired, you can add pineapple chunks to the sauce for extra flavor.
- Stir-Fry the Vegetables: In a clean wok or skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the bell pepper and onion chunks and stir-fry for a few minutes until they are crisp-tender. You can also add pineapple chunks at this stage if you didn't include them in the sauce.
- Combine and Serve: Add the fried chicken balls to the wok or skillet with the stir-fried vegetables. Pour the sweet and sour sauce over the chicken and vegetables, tossing gently to coat everything evenly. Cook for an additional 1-2 minutes until the chicken and vegetables are fully coated and heated through.
- Garnish and Enjoy: Transfer the sweet and sour chicken balls to a serving dish. Garnish with sliced spring onions for a fresh burst of flavor and vibrant color. Serve the dish hot over steamed rice or noodles, and enjoy the delightful combination of flavors and textures!
Tips and Variations
You can customize the sweetness and tanginess of the sauce according to your taste by adjusting the amount of brown sugar and rice vinegar.
For a healthier alternative, you can bake the chicken balls instead of frying them. Place the coated chicken balls on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until they are golden and cooked through.
Feel free to add other vegetables such as snow peas, carrots, or baby corn to the stir-fried vegetables for extra color and crunch.
If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the simmering sauce and cook for an additional minute until it thickens to your desired consistency.
To make the dish spicier, you can add a teaspoon of chili sauce or red pepper flakes to the sweet and sour sauce while simmering.
For a vegetarian version, you can substitute the chicken with tofu or cauliflower florets. Follow the same steps for marinating and coating before frying or baking.
If you’re short on time, you can skip the marinating step and simply coat the chicken directly in the batter. While marinating enhances the flavor, you’ll still achieve tasty chicken balls without it.
Serve sweet and sour chicken balls as a main course with steamed rice or noodles. They also make a great appetizer or party snack when served with toothpicks.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat them in a hot oven or skillet to maintain their crispiness.
Conclusion
Now that you have all the necessary steps and tips, it’s time to embark on your culinary adventure and create your own batch of delicious sweet and sour chicken balls. Whether you’re cooking for yourself or entertaining guests, this crowd-pleasing dish is sure to impress with its irresistible flavors and textures. So put on your chef’s hat, gather the ingredients, and get ready to savor the perfect combination of sweet and sour goodness!
