Learn The Secret To Making The Best Sweet And Sour Chicken Balls Hong Kong Style – It’s So Easy!

Craving a taste of Hong Kong‘s beloved dish? Look no further! This comprehensive guide will teach you the secrets of making mouthwatering Sweet and Sour Chicken Balls Hong Kong style. Follow our step-by-step instructions and savor the tantalizing flavors of this iconic delicacy.

Ingredients

For the Chicken Balls:

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 egg, beaten
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

For the Sauce:

• 1 cup white vinegar
• 1/2 cup pineapple juice
• 1/2 cup sugar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion

Instructions

Making the Chicken Balls:

1. Marinate the chicken pieces in the egg for 15 minutes.
2. Combine the cornstarch, flour, salt, and pepper in a bowl.
3. Dredge the chicken pieces in the cornstarch mixture.
4. Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C).
5. Fry the chicken balls in batches for 3-4 minutes, or until golden brown and cooked through.

Making the Sauce:

1. In a saucepan, combine the vinegar, pineapple juice, sugar, soy sauce, and ketchup.
2. Bring to a boil over medium heat.
3. In a small bowl, whisk together the cornstarch and water to form a slurry.
4. Gradually add the slurry to the boiling sauce, stirring constantly.
5. Cook until the sauce thickens, about 1 minute.

Assembling the Dish:

1. Add the green bell pepper, red bell pepper, and onion to the sauce.
2. Stir to combine and cook for 2-3 minutes, or until the vegetables are tender-crisp.
3. Add the fried chicken balls to the sauce and toss to coat.

Serving Suggestions

Serve the Sweet and Sour Chicken Balls Hong Kong style hot over a bed of steamed rice or noodles. Garnish with fresh cilantro or scallions for extra flavor.

Tips

• For crispier chicken balls, double-coat them in the cornstarch mixture.
• To make the sauce tangier, add a dash of lemon juice or crushed pineapple.
• If you don’t have a deep fryer, you can shallow-fry the chicken balls in a large skillet with a few inches of vegetable oil.
• Serve the dish with a side of dipping sauce, such as soy sauce or hoisin sauce.

Variations

• For a spicy version, add a teaspoon of chili powder or Sriracha sauce to the sauce.
• To make a vegetarian version, replace the chicken with tofu or seitan.
• For a healthier alternative, bake the chicken balls instead of frying them.

Recommendations: Savor the Authentic Taste of Hong Kong

With these easy-to-follow instructions, you can now recreate the authentic flavors of Sweet and Sour Chicken Balls Hong Kong style in the comfort of your own home. Impress your family and friends with this delicious dish, and enjoy every bite of its tangy, sweet, and savory goodness.

Answers to Your Questions

Q: How long can I store the Sweet and Sour Chicken Balls?
A: The chicken balls can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Thaw the chicken completely before marinating and cooking.

Q: What other vegetables can I add to the sauce?
A: You can add any vegetables you like, such as carrots, celery, or pineapple chunks.