Sweet And Sour Chicken Balls

  • Yield 6 servings


1 pound ground chicken
1 large egg, slightlyt beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons flour, divided
3 tablespoons canola oil
14 ounces 1 can pineapple chunks in own juice
1 piece chicken boullion cube
1 large green pepper, sliced in 1-1/2 pieces
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon ground ginger
2 tablespoons soy sauce
1/4 cup vinegar
optional Chinese noodles


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



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