Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup cornstarch
- 1 egg
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
- Paper towels
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, cornstarch, egg, onion, green bell pepper, red bell pepper, pineapple chunks, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
3. Using a tablespoon, scoop the chicken mixture and form into small balls. Repeat until all the mixture is used up.
4. Heat the vegetable oil in a frying pan over medium-high heat. Add the chicken balls and cook until browned on all sides, about 5 minutes.
5. Remove the chicken balls from the pan using a slotted spoon and place them on a paper towel-lined baking sheet to drain any excess oil.
6. In a small mixing bowl, whisk together the rice vinegar, ketchup, brown sugar, and soy sauce until well combined.
7. Pour the sweet and sour sauce over the chicken balls and bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and the chicken balls are cooked through.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan: medium-high heat
- Oven: 350°F
Serving size:
- This recipe makes about 20-25 chicken balls, serving size may vary depending on appetite.
Nutritional information:
- Calories: 120 per serving
- Fat: 4g
- Carbohydrates: 14g
- Protein: 8g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or pork.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add diced carrots or celery for extra crunch.
- Use fresh pineapple instead of canned.
- Make the chicken balls spicy by adding red pepper flakes or hot sauce to the sweet and sour sauce.
Tips and tricks:
- Make sure the chicken balls are evenly sized to ensure even cooking.
- Use a cookie scoop to make uniform chicken balls.
- Drain excess oil from the chicken balls by placing them on a paper towel-lined baking sheet.
- Double the sweet and sour sauce recipe for extra sauciness.
Storage instructions:
- Store leftover chicken balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken balls in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken balls on a bed of rice or noodles.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the chicken balls are falling apart, add more breadcrumbs or cornstarch to the mixture.
- If the sweet and sour sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the chicken balls are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover chicken balls in the refrigerator and consume within 3 days.
Food history:
- Sweet and sour sauce is a popular Chinese condiment that has been around for centuries.
Flavor profiles:
- Sweet, sour, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Chinese