Sweet and Sour Chicken Balls (very easy)(UPDATED)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is healthier with no added sugars.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Put all the ingredients for the sweet and sour sauce in a pan.

Bring to heat and simmer for 2-3 minutes until cooked.

Place rice wine, sesame seed oil, salt, and pepper in a bowl.

Add chicken breasts to the bowl and mix through, allowing to stand.

Combine oil and flour in a separate bowl to make the batter.

Slowly add water to the oil and flour mixture until a thick, gloopy batter is achieved.

Add the chicken breasts to the batter and thoroughly mix to coat all pieces.

Heat oil for deep frying in a pan to 180 degrees Celsius, using a jam thermometer to check the temperature.

Place pieces of chicken one at a time into the hot oil and cook until golden brown.

Repeat the frying process in batches until all chicken balls are cooked.

Let the chicken balls drain on a bowl for a minute after frying.

Put the chicken balls back in the pan for a second fry for 1-2 minutes.

Take out the chicken balls, drain, and serve with the sweet and sour sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens