Ahh…this meal really hit the spot. We talked about it for days after. We were absolutely amazed & delighted with how well this dish turned out. Since going gluten-free last May, we haven’t done any Chinese take-out. We loved ordering the sweet & sour chicken balls; that was something everyone in the family enjoyed. We finally decided to try our hand at making our own gluten-free Chinese dinner, and let me tell you, we were over-joyed with how well it turned out! These chicken balls are not only gluten-free, but they are also the BEST chicken balls we’ve ever had…anywhere!
The batter mixed up quickly, the chicken fried up beautifully, the sauce was amazing as well. The sauce did not clump up when it cooled the way I’ve seen other homemade sweet & sour sauces do. The batter was perfect on the chicken, it wasn’t a huge doughy mass around a small piece of chicken, it was a nice thin, but crisp coating. We will definitely be making this again! Delicious!!
- 1 /2 cup brown rice flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sugar
- 1 1/3 cups cold water
- oil (for frying)
- 2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces)
- seasoning salt (optional)
- In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
- Remove to a paper towel.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/2 teaspoon gluten-free soy sauce
- 1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
- 3/4 cup water
- 1 1/4 cups white sugar
- 1/2 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1/4 cup cold water
- In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
- Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
- In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
- Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
- Cool to room temperature then chill.
- Remove from heat; set aside to cool.
Source: Based on a recipe from Recipezaar