Make classic Chinese Take-Out Sweet and Sour Chciken Balls at home. You won't even know they are gluten-free.
Course Main Course
Cuisine Chinese
Keyword Chicken, Chinese Food, Chinese Food Series, Sweet and Sour, Take-out
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Author Chef's Notes
Ingredients
Chicken Ball Mix
2lbsGround Chicken
1tbspPuréed Garlic
1tbspGrated Ginger
1tspSalt
1/4tspBlack Pepper
1tbspVegetables Oil
Batter
1cupAll-Purpose Flour(Gluten-Free)
1tspBaking Powder
1/2tspSalt
1Egg
1cupSoda WaterPlus More As Needed
Sweet and Sour Sauce
1cupWhite Vinegar
1cupSugar
1/2cupMaraschino Cherries Juice
3tbspWater
3tbpsCornstarch
Instructions
Chicken Ball Mix
Mix together the chicken, ginger, garlic, salt, and pepper.
Form the mix into 16 - 24 evenly-sized balls depending on the size chicken balls you'd prefer.
Place the balls on a greased sheet pan and bake them at 400°f for 17-20 minutes.
Batter
In a medium mixing bowl combine the flour, baking powder and salt.
Break the egg into the flour mixture and add 1 cup of soda water. Whisk until a smooth batter forms. Whisk in more water as needed. The batter should be the consistency of melted ice cream.
Put the batter in the fridge to chill for about 15 minutes before using.
Sweet and Sour Sauce
Put the vinegar, sugar, and cherry juice in a medium pot and bring to a boil.
Separately, combine the cornstarch and water then whisk it into the vinegar, sugar mix.
Boil and whisk the sauce until it is thick. Take it off the heat and let it sit until you're ready to serve.
Frying The Chicken Balls
Toss the chicken balls in a 1/2 cup of flour, dip them in the cold batter, and fry on 365°f for 5 minutes.
Let the balls cools on a rack then refry on 350°f until golden brown.
Serve with the sauce over them.
Notes
The last time I made these I used a different brand of gluten-free flour than I normally do and had to add about double the amount of water. Start with 1 cup of soda water then whisk in more as needed. The batter should be the consistency of melted ice cream.