I looove Chinese food. I only wish it didn’t make me bloat up like a blowfish and give me hunger pangs an hour after eating it, every time I go out.
As a result I like making it at home where I can control the ingredients so that it won’t leave me wanting more (or wishing I had less). The only problem is, a lot of my favourite dishes either take forever to make at home or require deep-frying.
I hate deep-frying. The smell permeates the house for days afterwards and although I enjoy the results it’s not worth it, to me, for just one meal.
That is where this loverly recipe comes in. You can make a huge batch of this and store it in the freezer to be heated in the oven at a later date. That way your house only smells of grease for one meal but you reap the benefits of many more.
The first time I made this was when I was just married, which speaks volumes about this recipes ease of preparation. It’s still a huge hit in our house and although it appears intimidating there’s nothing to it really. Once I figured out the whole freeze and bake thing, we’ve been enjoying this much more often and hopefully you will be too.
The chicken is coated in a crispy batter which remains mostly chicken and very little dough. I don’t particularly enjoy mine to blow up so huge that I have to chew through miles of dough just to get to a teeny piece of chicken inside.
I’m also in love with this Sweet and Sour Pineapple Sauce. It’s a delightfully perfect combination of all things sweet and tangy. And, by all things I mean the ingredients listed below.
To show just how easy this recipe is I have included step-by-step photos at the bottom of the post. There’s nothing to stop you from making this at home. No more excuses! Unless you can’t have wheat. Then I’ll let it slide.
What are you favourite Chinese dishes that you wish you could make more often at home?
Sweet & Sour Chicken Balls
adapted from Company’s Coming – Chinese Cooking
Chicken Balls
- 1 cup flour
- 3 Tbsp. cornstarch
- 3/4 tsp. salt
- 3 eggs
- 4.5 tsp. water
- 1 lb. chicken into bite size pieces
- canola oil, for deep-frying
- Preheat oil in dutch oven or deep-fryer on medium heat or to 375ºF (190ºC).
- Stir together flour, cornstarch and salt. Make a well in the centre. Crack eggs into the well. Add water. Whisk to first combine water and eggs, then stir together all ingredients until smooth.
- Add chicken. Stir to coat.
- With a fork, drop chicken one piece at a time into hot oil. Cook in batches, making sure to not over-crowd the pan, until light golden brown and chicken is cooked through. (3-5 min.)
- Remove to a paper towel lined baking tray to drain.
* To freeze: Once chicken is completely cooled and drained, transfer to a resealable freezer bag or plastic container and throw in the freezer. For even more convenience divide them into bags depending on the amount of servings required. (one recipe makes 6-8 servings depending on the appetite.)
* To cook from frozen: Place on a baking sheet (frozen) and bake at 400ºF (200ºC) for 15-20 min. until crisp and heated through.
Sweet & Sour Pineapple Sauce
- 1/2 onion, chopped
- 1 (14oz) can pineapple tidbits, do not drain
- 1/2 cup brown sugar, packed
- 3 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/2 cup water
- 2 Tbsp. cornstarch
- 1/2 green pepper, chopped
- Fry onion in a bit of oil, in a saucepan, until starting to softened.
- Add canned pineapple (juice and all), brown sugar, vinegar and salt. Bring to a boil.
- Combine the cornstarch and water in a separate bowl or cup until dissolved. Add to pineapple mixture along with green pepper. Simmer 2 minutes until thick.
- Pour over chicken balls to serve.
* To freeze: Allow to cool. Divide into containers depending on the amount of servings you want per container. Keep in mind that one recipe of sauce covers one recipe of chicken balls.
Serves: 6-8
(click to view slide-show)
This looks really tasty. I’m with you; I really don’t like frying things in the house so I like the idea of making a big batch and freezing some for later!
Actually, the MSG-is-bad myth has actually been debunked and there is nothing wrong with using it in cooking. There’s an interesting article about it here: http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3. In the UK they’re now making an ‘umami’ paste which is essentially the same thing and it is flying off the shelves. (Can you tell I LOVE MSG? :)
The dish I really wish I could replicate at home is General Tao’s Chicken. But that’s an impossibility so I am definitely going to be making your chicken balls. Ed is going to love it.
Good to know! It has been poo-pooed for so long it will hard to get out of that mind set. As soon as things have an X on them in my head I have a very hard time letting go. :) But, is seems that things change with the tide, one minute it’s the best thing in the world and the next it will kill you. Food and babies, these are the things we will never be sure about. :)
I do like the make-ahead-then-freeze idea but I seldom deep fry at home. The dish looks very scrumptious.
That looks seriously delious! I am goign to HAVE to make this.
i’m not an adept deep-fryer, but i’ll be darned if i wouldn’t brave the scorching oil for some chicken balls. actually, i might just be content with a bowl of that sauce… :)
I just bookmarked this!!! I LOVE the pineapple sauce! I want this right now!
I’m the same – i hate the smell after frying – but it is oooohhh sooo yummy! This is a great idea Cheri – I am thinking “why didn’t I think of that?!!”
I have honestly never made Chinese food before, but I think I could manage this…and it looks divine!
When we were in the Air Force, we had Chinese friends and she gave me several simple recipes. One was for fried rice and the other was for sweet and sour pork. Couldn’t be easier and I will be forever grateful!
I am sure it is going to be a hit in my family too. Looking at your beautiful and luscious photos, make me want to cook this right at this moment! Thanks for sharing :-)
Sawadee from Bangkok,
Kris
my daughter loves chinese food…it is on e thing she eats withour fussing….will try this yummy recipe of yours
Oh this recipe is wonderful. For sure, the pineapple sauce would give an exciting taste to the chicken- sweet and sour feel- which is kind of marvelous for me! I love it. Thank you for sharing the recipe!
It’s nice to get different suggestions for recipes also easy to understand techniques to cook them. We served this recipe for our the evening meal a few days ago. Everybody adored it, I am going to be cooking it often now.
I’m so happy to hear that! So glad I could help you find a family fave. ;)