Glute Free Chicken Balls with Sweet and Sour Sauce
Sunday, September 29, 2013
Gluten Free Chinese-Style Chicken Balls with Sweet and Sour Sauce
Sweet and Sour Sauce
• 1/2 cup ketchup
• 1/2 teaspoon gluten-free soy sauce
• 1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
• 3/4 cup water
• 1 1/4 cups white sugar
• 1/2 cup brown sugar, packed
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1 /2 cup brown rice flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• 1 1/3 cups cold water
• oil (for frying)
• 2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces)
• seasoning salt (optional)
Sweet and Sour Sauce
1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
3. In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
5. Cool to room temperature then chill.
6. Remove from heat; set aside to cool.
1. In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth.
2. Heat oil in a deep-fryer or Dutch oven to 375 degrees.
3. Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
4. Remove to a paper towel.
5. Sprinkle with seasoning salt immediately after frying if desired.
6. Serve immediately with sweet and sour sauce.
This was the first time I've ever deep fried something that was coated in a "wet" coating mix. We have the Lean Mean Spinning Deep Frying Machine, so it spins the excess oils out. I did learn to lower the basket into the oil, and drop the coated chicken balls directly into the hot oil. They sear as they drop to the bottom, and don't stick as badly to the basket this way.
I was craving these, and haven't had them in years. They tasted great. Not much of a low calorie meal, but really yummy. And since I made them at home, the chicken balls were mostly chicken with minimal breading.