The Secret To Making The Best Sweet And Sour Chicken Balls Hong Kong Style – You Won’t Believe How Easy It Is!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 egg, beaten
• 1/2 cup cornstarch
• 1/4 cup flour
• 1 teaspoon salt
• 1 teaspoon white pepper
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine the chicken, egg, cornstarch, flour, salt, and pepper. Mix well to coat the chicken evenly.
2. Heat a deep fryer or large saucepan filled with vegetable oil to 375°F (190°C).
3. Carefully drop the chicken balls into the hot oil and fry for 5-7 minutes, or until golden brown and cooked through.
4. Remove the chicken balls from the oil and drain on paper towels.

Make the Sweet and Sour Sauce

Ingredients:

• 1 cup sugar
• 1/2 cup white vinegar
• 1/2 cup tomato ketchup
• 1/4 cup soy sauce
• 2 tablespoons pineapple juice
• 1 tablespoon cornstarch
• 1/2 cup water

Instructions:

1. In a small saucepan, combine the sugar, vinegar, ketchup, soy sauce, and pineapple juice. Bring to a boil over medium heat.
2. In a separate bowl, whisk together the cornstarch and water. Gradually add the cornstarch mixture to the boiling sauce, stirring constantly.
3. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened.

Combine the Chicken and Sauce

1. Return the chicken balls to the saucepan with the sweet and sour sauce.
2. Stir to coat the chicken balls evenly.
3. Heat through for 2-3 minutes, or until the sauce is bubbling and the chicken is heated through.

Finishing Touches

1. Garnish with sliced green onions and sesame seeds, if desired.
2. Serve immediately with rice or noodles.

Tips for Crispy Chicken Balls

• Use cold chicken breasts for a crispier texture.
• Make sure the chicken balls are evenly coated with the cornstarch mixture before frying.
• Fry the chicken balls in batches to avoid overcrowding the pan.
• Drain the chicken balls on paper towels to remove excess oil.

Variations

• Spicy Sweet and Sour Chicken Balls: Add 1-2 teaspoons of chili flakes or Sriracha to the sweet and sour sauce.
• Pineapple Sweet and Sour Chicken Balls: Add 1/2 cup chopped pineapple to the sweet and sour sauce.
• Vegetable Sweet and Sour Chicken Balls: Add 1/2 cup chopped bell peppers, onions, or carrots to the sweet and sour sauce.

How to Serve Sweet and Sour Chicken Balls Hong Kong Style

• Serve with rice, noodles, or chow mein.
• Accompany with a side of steamed vegetables or a simple green salad.
• Garnish with fresh herbs, such as cilantro or basil.

Beyond the Blog: The Art of Sweet and Sour Chicken Balls

• The sweet and sour sauce is a classic Cantonese sauce that is also used in other dishes, such as sweet and sour pork and kung pao chicken.
• The dish is often served with pineapple, which adds a touch of sweetness and acidity.
• Sweet and sour chicken balls are a popular dish in Chinese restaurants around the world.

Answers to Your Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they may not be as crispy as chicken breasts.

Q: Can I make the sweet and sour sauce ahead of time?
A: Yes, you can make the sweet and sour sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce before serving.

Q: Can I freeze sweet and sour chicken balls?
A: Yes, you can freeze sweet and sour chicken balls for up to 2 months. Thaw the chicken balls overnight in the refrigerator before reheating.