Sweet And Sour Chicken Balls by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g ground chicken
■ 1 egg
■ 1 clove garlic
■ ½ tsp salt
■ ¼ tsp pepper
■ 5 tbsp flour
■ 3 tbsp canola oil
■ 1 can pineapple chunks in own juice
■ 1 chicken bouillon cube
■ 1 green pepper
■ 2 tbsp cornstarch
■ 2 tbsp sugar
■ 1 tsp ground ginger
■ 2 tbsp soy sauce
■ 60 ml vinegar


Serves:
6
Preparation Time:
13 minutes
Cooking Time:
13 minutes


Step 1: Make the chicken mixture

Whisk together the egg, garlic, salt, and pepper in a medium bowl. Toss in the ground chicken and about 2 tablespoons of flour. Use your hands to thoroughly combine the chicken mixture until it is evenly blended.





Step 2: Form the chicken balls

Dust a sheet of waxed paper with the remaining flour. Drop a dollop of chicken mixture onto the floured sheet until the mixture is used up. Roll the mixture into over the flour to shape them into balls. Set the balls aside.


Step 3: Fry the chicken balls

Pour enough oil in a non-stick frypan. Place the pan over high heat. Once the oil is hot, drop the chicken balls and fry them for about 6 minutes until they are browned all over. If needed, work in batches to avoid overcrowding the pan. Use a slotted spoon to transfer the chicken balls into paper towels to drain the excess oil.


Step 4: Drain the oil from the frypan

Discard all but a tablespoon of oil from the frypan. Set the pan aside for later use.


Step 5: Make the pineapple juice mixture

Use a sieve to separate the pineapple juice from the fruit into a measuring cup. Add enough water to make about 1 cup of juice mixture. Toss in the bouillon cube. Stir the mixture until the bouillon is completely dissolved. Set the liquid mixture aside.


Step 6: Make the cornstarch mixture

In a small mixing bowl, mix together the cornstarch, sugar, and ginger. Whisk in the soy sauce and vinegar until the mixture is thoroughly combined and is smooth in texture.


Step 7: Make the sauce

Over low heat, saute the pineapple chunks and green peppers in the frypan used earlier. Saute for about 2 minutes before mixing in the prepared pineapple juice mixture. Stir in the cornstarch mixture. Allow the sauce to simmer while stirring constantly for about 5 minutes until it is clear and thick.


Step 8: Serve the chicken balls

Pour the sauce in a serving dish. Arrange the chicken balls on top. Serve the dish with newly cooked rice and crisp Chinese noodles.