Sweet and Sour Chicken Balls

Hand-rolled minced chicken balls fried until golden and served with a tangy homemade vegetable and pineapple sauce over rice.

Chicken Main Course High Protein Sweet And Sour Frying

Estimated Nutrition

	Per Serving	Total
Calories	546.1 kcals	2184.4 kcals
Carbohydrates	82.8 grams	331 grams
Fat	10.7 grams	42.6 grams
Protein	29.6 grams	118.2 grams

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tbsp

Cornflour

for dusting

2
tbsp

Cornflour

for sauce

60
g

Soft Light Brown Sugar

CondimentsSauces

1
tbsp

Light Soy Sauce

50
ml

Light Soy Sauce

75
ml

Rice Wine Vinegar

50
ml

Tomato Ketchup

Fruits

250
g

Pineapple Chunks

canned and drained

GrainsCereals

400
g

White Rice

cooked

Liquids

100
ml

Water

Meat

400
g

Chicken

minced

NutsSeeds

1
tbsp

Chinese Five-Spice Powder

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground

1
clove

Garlic

crushed to a paste

OilsFats

2
tbsp

Vegetable Oil

for frying

Vegetables

4
piece

Spring Onion

finely chopped

1
piece

Red Chilli

finely chopped

2
piece

Red Peppers

finely sliced

1
bunch

Spring Onion

sliced at an angle

Steps

Mix chicken, onions, five-spice, garlic, chilli, and soy sauce in a bowl.
Form the mixture into golf ball-sized spheres and dredge in cornflour.
Fry balls in oil over medium heat for 10 minutes until golden and drain.
Combine cornflour, water, sugar, soy, vinegar, and ketchup in a pan.
Stir for 6 minutes, then add peppers, pineapple, and onions.
Serve chicken balls over white rice topped with the sauce.